Preheat the oven to 400 degrees Fahrenheit.

Toss chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

Spread chickpeas on a rimmed baking sheet and roast for 20 minutes, or until slightly crisp and golden brown. Cool.

Place squash in a single layer on a baking sheet. Drizzle with olive oil and toss to coat.

Roast for 25 minutes or until lightly browned but still intact. Cool.

In a large skillet, heat olive oil over medium-high heat. Add onions and cook until lightly browned, about 12 minutes.

Add apple cider vinegar, salt, and pepper and cook until vinegar is mostly absorbed, about four minutes. Cool.

In a small bowl, whisk apple cider vinegar, Dijon mustard, whole-grain mustard, honey, salt, and pepper until blended. While whisking, add in olive oil until mixed and thickened slightly.

Place kale in a large salad bowl. With your fingers, gently massage oil into kale to relax the kale a little.

Mix kale with cooked chickpeas, half of the onions, as much of the cooked squash as desired, and pistachios.

Add dressing, toss, and serve immediately.