1. Preheat oven to 375 degrees. Place garlic cloves on one side of a baking sheet, leaving room for chickpeas, and drizzle with a small amount of coconut oil.

2. In a mixing bowl, add chickpeas, coconut oil, and tandoori spice and toss until coated. Spread chickpeas into an even layer on a baking sheet. Bake for 25 minutes or until chickpeas are crispy and the garlic is slightly browned. Set aside and allow to cool.

3. While the garlic and chickpeas cool, chop the kale, tomatoes and green onions.

4. To make the dressing, peel away skins of the roasted garlic and place garlic in a small mixing bowl. Add the lemon juice, Greek yogurt, agave nectar, peanut butter, and turmeric and mix well, making sure to mash garlic completely. Season with salt and pepper as desired.

5. Add kale to a large mixing bowl and top with tandoori chickpeas, tomatoes, green onions, and as much dressing as desired. The salad is best fresh but will keep for up to a day in the refrigerator.