Preheat the oven to 190°C/gas mark 5. Put the chickpeas in a high-sided roasting tin and drizzle with 3 tsp olive oil. Season, then roast for 15-20 minutes, until crunchy and golden.
Rub the cut side of the garlic clove all over the bread slices. Slice into chunks, place on a baking tray and sprinkle with the rosemary. Bake in the oven below the chickpeas for 15-20 minutes.
Put the kale in a large bowl, drizzle with the remaining olive oil and add the lemon juice. Massage the leaves with the juice for 10 minutes until the leaves have turned dark green and tender.
Blend the garlic, soya milk, yeast and vinegar together until well combined. Add the oil, little by little, until the dressing is thick and emulsified.
To serve, mix the kale with two-thirds of the dressing, then top with the roast chickpeas and bread croutons.