Preheat your oven to 425°F (220°C). Rinse and pat dry one can of chickpeas, then toss with olive oil, salt, and spices. Roast for about 20 minutes.

Bring a pot of salted water to a boil. Add 8 ounces of orecchiette pasta and cook according to package instructions, typically around 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine 4 cups of chopped Lacinato kale, ¼ cup of sliced shallots, ½ cup of sun-dried tomatoes, lemon zest and juice, and a pinch of salt. Massage the kale for 2-3 minutes until softened.

Add the cooled orecchiette pasta, 1 cup of diced sweet peppers, and half of the crispy chickpeas to the bowl. Mix gently until combined.

In a small bowl, mash 2 cloves of roasted garlic and mix with ½ cup of dairy-free yogurt, ¼ cup of olive oil, 2 tablespoons of Dijon mustard, and 2 tablespoons of maple syrup. Whisk until creamy.

Pour the dressing over the salad mixture and toss gently until well coated. Let sit for a few minutes before serving.

Top the salad with the remaining crispy roasted chickpeas before serving. Enjoy chilled or at room temperature.