Preheat your oven to 425°F (220°C). Zest the lemon and slice it in half. Place cut-side down in a greased baking dish and roast for about 5 minutes.

Combine the lemon juice, lemon zest, garlic powder, mustard, vinegar, maple syrup, olive oil, and salt in a blender. Blend until creamy.

Remove tough stems from kale, chop into bite-sized pieces. Massage with 1-2 tablespoons of dressing and a pinch of salt for 2-3 minutes.

In a bowl, add sliced red onion, a splash of lemon juice, vinegar, herbs, and maple syrup with salt. Massage for 2 minutes. Add raisins.

Rinse and drain chickpeas, pat dry. Mash lightly and season. Roast on a baking sheet for about 25 minutes until golden and crispy.

Slice delicata squash, remove seeds, cut into half-moons. Toss with olive oil, garlic powder, salt, and black pepper; roast for 15-20 minutes.

In a serving bowl, toss massaged kale with roasted squash, pickled onions, and pumpkin seeds. Top with crispy chickpeas and drizzle with dressing.