Dressing: In a small container, mix together the lemon juice, olive oil, Dijon, honey, salt, pepper and za’atar. Set aside.
Set aside 1 ½ tsp. of the Hidden Valley Tzatziki Dip mix and mix the remaining mix with the Greek yogurt. Transfer to a squeeze bottle and set aside.
Salad: Preheat the broiler. Toss the dried chickpeas with the reserved 1 ½ tsp of dip mix and spread out onto a baking sheet. Broil until golden and crisp. Set aside to cool.
Meanwhile, in a medium bowl, mix the kale with the lemon dressing and massage until well coated. Add in the cucumber, tomatoes, bell peppers, olives, pomegranates, feta, pine nuts and a pinch each of salt, pepper and sumac. Toss in the crispy chickpeas.
Assembly: Transfer to a serving platter and drizzle with the Tzatziki dip.