Start by toasting the chickpeas. Heat oil in a cast iron skillet. Toss chickpeas in a bowl with Turmeric, Smoked paprika and garlic. Add the mixture onto the pan and stir frequently as they toast on high. Once browned (about 5 minutes) set aside.
Toss the salad with the kale, broccoli shavings, brussel sprout halves and cabbage in a large bowl.
Add in champagne dressing and toasted chickpeas. Toss until combined.