Preheat the oven to 180 ° C.

Rinse the chickpeas, rub them dry with a kitchen towel and then mix well with 1 tablespoon of olive oil.

Spread on a baking sheet and bake in the oven for 30 minutes.

In the meantime, wash the kale well and remove the stalk. Cut into fine strips and place in a bowl.

Fillet the orange over a bowl to collect the orange juice. Set the orange wedges aside.

Mix orange juice with ½ teaspoon salt and add to the kale. It is best to rub the orange juice and salt well into the kale for a few minutes.

For the dressing, mix the mustard with maple syrup, 2 tablespoons of olive oil and a tablespoon of water.

Add the orange wedges with the dressing to the kale.

After approximately 30 minutes, take the chickpeas out of the oven when they are crispy. Place in a bowl and mix with ½ teaspoon salt and the smoked paprika powder.

Arrange the chickpeas on the salad and serve.