Preheat oven to 425°F. Line two baking sheets with parchment paper.
Thinly slice 350g brussels sprouts and transfer to the first baking sheet. Cover with 3 tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt and a few cracks of black pepper. Toss to coat. Drain, rinse and dry 1 can chickpeas, then transfer to the second baking sheet. Season with 1/2 tsp garlic powder, 1/2 tsp onion powder, ½ tsp paprika and ½ tsp salt. Toss to coat. Transfer the brussels sprouts and chickpeas to oven and bake for 30-35 minutes, or until crispy.
Meanwhile, remove and discard stems from 1 bunch of kale, then roughly chop and thoroughly wash and dry the leaves. Add to a large bowl and cover with 1 tbsp olive oil and ½ tsp salt. Using your hands, massage the kale until it has reduced in size by about half. Set aside while you make the maple-tahini dressing.
In a small bowl, combine 4 tbsp tahini, the juice of 1/2 lemon, a pinch of salt and a few cracks of black pepper. Whisk until thickened. Gradually add cold water, 1 tbsp at a time, until you’ve reached your desired consistency — it should be loose and creamy, about 3-4 tbsp. Add 1 tbsp maple syrup and whisk again. Taste and adjust seasoning until it's the perfect balance of sweet and salty.
Add roasted chickpeas, brussels sprouts and 1/4 cup raisins to the massaged kale, cover in maple-tahini dressing and toss to coat.
