Preheat your oven to 400°F (200°C). Rinse and drain one can of chickpeas, then pat them dry with a paper towel to remove excess moisture. Toss the chickpeas with olive oil, garlic powder, onion powder, and a sprinkle of salt. Spread them evenly on a baking tray and roast for 30 minutes, stirring halfway through.

Remove tough stems and chop kale into bite-sized pieces. In a mixing bowl, drizzle olive oil, sprinkle salt, and squeeze fresh lime over the kale. Massage the mixture for about 2-3 minutes until the kale turns vibrant and tender.

Wash and chop red pepper and shred cabbage. Add them to the bowl with the kale. Incorporate sunflower seeds and pepitas, tossing everything together gently.

Prepare the peanut ginger dressing by whisking together peanut butter, soy sauce, vinegar, minced garlic, and grated ginger in a bowl. Adjust consistency with water if needed.

Once chickpeas are roasted and cooled, assemble the salad. Drizzle dressing over the kale and veggies, gently toss to coat, and top with crispy roasted chickpeas.