Preheat oven to 350 degrees F (175 degrees C). Trim the kale leaves from the thick stems and cut them into bite size pieces. Toss the kale with olive oil, salt, lemon peel and lightly massage the leaves. Lay the kale in a single layer on a parchment paper lined baking sheet. Bake for about 10 - 15 minutes till the edges are brown but are not burnt.
BEETROOT AND SWEET POTATO CHIPS
Preheat oven to 375 degrees F (190 degrees C). Do make sure that the slices are consistently thin and even (I used the 7.5 mm setting on my mandolin slicer). Toss the slices, olive oil, grated garlic, zaatar and salt in a small bowl.
Lay the slices in a single layer on a parchment lined baking sheet, without crowding the slices.Bake for 8 minutes, then flip the slices over, and continue baking for about 7 minutes more, until chips are tender in the middle, and crispy on the edges.Make sure to watch carefully, especially towards the end, to prevent burning. Remove from oven and let cool.
Take a large serving platter. Layer most of the veggie chips (leaving some aside for garnish, if preferred). Then layer the cooked chickpeas over it. Sprinkle 1½ tablespoon chopped cilantro and the 1/2 teaspoon ground cumin over the chickpeas.
Combine yogurt, tahini, garlic, remaining cumin, salt thoroughly well. Adjust the salt as per taste.
Pour the yogurt sauce all over to cover the chickpeas.
Heat the olive oil and take the pan away from the heat source. Add paprika and red pepper.
Drizzle the seasoned oil all over the yogurt sauce. Garnish with the toasted pine nuts, cilantro and veggie chips (if preferred). Serve the yogurt chickpea salad with veggie chips immediately.