2bunches(12-14 ounces) Tuscan or lacinato kale (8 cups)ribs removed
Heat the oven to 400 degrees.
Toss the chickpeas on a small rimmed baking sheet or large ovenproof skillet with the pimenton, 1/2 teaspoon salt and 2 tablespoon of the olive oil until they're evenly coated with the spices. Roast 15 - 20 minutes - they should smell fragrant and look slightly shriveled.
Put the lemon zest, juice, vinegar and garlic in a bowl and add 3/4 teaspoon salt, stirring to dissolve the salt. Whisk in the remaining 3 tablespoons olive oil, the cheese and red pepper. Taste and season with a pinch more salt if you think it needs some.
Stack the kale leaves into a loose pile and slice crosswise into thin ribbons. Wash and spin dry, then blot with a clean towel if they're dripping wet.
Put the kale in a serving bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated (your hands will taste yummy). Toss in the chickpeas to coat with the dressing.
Shave curls of cheese over the salad with a swivel vegetable peeler. Sprinkle the salad with more chili and grated lemon as a garnish, if you like.
This salad holds up great for a few hours at room temperature.
To make ahead, toss the kale with the dressing, keeping the chickpeas separate, for up to 2 days in the fridge. Top with the chickpeas when ready to eat.