In a bowl, mix chickpeas, oil, and spices (you can add salt and black pepper to taste) until well coated.
Lay chickpeas out flat on a baking sheet. Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 10-15 minutes. (You can pre-make a large batch of these and use throughout the week. Store in an airtight container in the fridge).
Meanwhile, make the salad.
For the Salad
Chiffonade (cut into thin strips) the kale. Add it to a bowl and dress with the olive oil and lemon, mixing well, allowing it to start to marinate as you prepare other ingredients.
Slice the chile as thin as possible (you could use a mandoline here). Add to the bowl.
Let marinate while croutons are cooking.
You can omit the croutons and serve as is. (But mix well and ideally let everything marinate for at least 10 minutes before serving).