1) For dressing, mince garlic very finely and add to a bowl with lemon juice. Whisk in yogurt and mayo. Then drizzle in olive oil while whisking until dressing is smooth. Season well with salt and pepper.
2) For chickpeas, preheat oven to 375 degrees F. Toss drained and rinsed chickpeas with olive oil and a big pinch of salt and pepper. Spread out chickpeas on a baking sheet lined with parchment paper. Bake the chickpeas for 15-20 minutes until they are slightly crispy. Remove from oven and let cool.
3) Cut out any large ribs from kale and chop kale into thin slivers. In a serving bowl, toss the slivered kale with about half of the dressing, a few tablespoons of shredded Parm, and half of the roasted chickpeas.
Top salad with extra chickpeas and parm and drizzle with a little more dressing. Serve extra dressing on the side.