Remove leafy green parts of kale from the stems. Discard stems and chop leafy part relatively finely.
Place chopped kale in a big bowl and drizzle in lemon juice and olive oil. Season with garlic powder, salt, pepper and red pepper flakes. Vigorously toss to coat kale in dressing. I like using my hands for this to make sure it is really coated.
Drain chickpeas and toss with greens. Cover and refrigerate for a few hours before serving in possible.
Sprinkle with grated Parmesan and toss before serving.
Leftovers hold up well for a couple of days covered in the refrigerator.