Preheat the oven to 150 degrees Celsius.

Strip the kale leaves off the stems and rip apart, placing the leaves into a baking tray. Add two of the crushed garlic cloves, olive oil, lemon zest and salt and pepper to taste, and toss to coat the kale leaves.

Bake in the oven for 25 minutes, stirring once, until the kale is nice and crispy.

Meanwhile, heat the coconut oil over a medium heat in a fry pan. Add the chickpeas, chilli flakes, paprika, a squeeze of lemon juice and salt and pepper to the fry pan. Stir to combine, and cook until the chickpeas start to pop and go crunchy. Make sure you turn down the heat if they start to burn, and stir regularly to avoid sticking.

Once the kale is crispy, take it out of the oven and place into a salad bowl. Pour the chickpeas over the top, and squeeze the remaining lemon juice over the salad, tossing to combine.

Serve immediately either on its own or with some quinoa.