In a large skillet, heat oil over medium-high heat. Add garlic, cooking for about 60 seconds, until aromatic.
Toss chickpeas into the skillet, cook, stirring intermittently, until golden brown and crispy, about 5-7 minutes.
Once crispy, add paprika and honey. Cook for another minute or so, stirring frequently.
Place kale in a large serving bowl, toss with toasted chickpeas.
In the same pan you toasted the chickpeas in, add a small amount of oil and slivered almonds, just toasting slightly.
Top salad with almonds, hemp hearts, carrots and sunflower seeds.
In a hi-speed blender, puree all dressing ingredients until smooth. Drizzle over salad.