2 tablespoons extra-virgin olive oil, divided
1 tablespoon smoked paprika
½ teaspoon salt, divided, plus a pinch
1 (15 ounce) can no-salt-added chickpeas, rinsed
½ teaspoon ground pepper, divided
¼ teaspoon garlic powder
10 cups chopped kale
¼ cup water
1 ¼ pounds wild salmon, cut into 4 portions
¼ cup fresh parsley, tightly packed, 1 clove of garlic, ¼ cup fresh chives, ¼ cup coriander, ¼ teaspoon kosher salt, or to taste, ¼ cup lemon juice, freshly squeezed 2 teaspoon lemon zest, approx. 1 large lemon, 2 Tablespoons extra virgin olive oil, 1/2 cup Tahini, ¼ cup + 2 Tbls cold water

Preheat oven to 180.
Combine 1 tablespoon oil, paprika and 1/4 teaspoon salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.
Remove the chickpeas from the oven and set aside. Place salmon on the baking tray and season with salt and pepper. Bake until the salmon is just cooked through, 10-15 minutes.
Make the dressing by adding all ingredients to a blender and pulsing until smooth, accord seasoning if needed.
Drizzle the dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.