Cut the ribs out of the kale leaves and chop. Toss with the olive oil and lemon juice. Massage with your hands until kale starts to soften. Top with apples and goat cheese.
In a skillet, heat up the olive oil and add the chickpeas. Cook for 5-7 minutes until they start to brown and some of the chickpeas have cracked open. Line a plate with paper towels and transfer chickpeas to the plate. Sprinkle with salt, pepper, and paprika and toss to coat. Add to the salad bowl with the kale.
To make the dressing, combine all the dressing ingredients together in a mason jar. Screw on the lid of the jar and shake vigorously to emulsify.
To serve, drizzle dressing over salad and toss well to coat. If not serving right away, store dressing, chickpeas, and salad separately until ready to serve.