Dry the chickpeas and add them to a sheet pan with the olive oil, chili powder, and salt
Roast in the oven for 30-35 minutes, or until very crunchy.
While the chickpeas roast, add the chopped kale and sliced cabbage to a bowl.
To make the dressing, combine the kombucha, lime, maple syrup, and cilantro in a jar with a lid or a bowl. Put on the lid and shake or whisk vigorously.
Pour about 1/3 of the dressing over the kale and cabbage and massage it in for about 30 seconds. Allow it to sit and soften while you prepare the rest of the salad.
Cut up the cucumber, radish, and tomatoes and top the salad.
When the chickpeas have roasted, sprinkle them on top. Dress the salad right before eating it and serve!