Toss diced sweet potatoes in 1 teaspoon olive oil, then spread on a rimmed baking sheet. Sprinkle with 1/8 teaspoon salt and paprika. Roast for 18 minutes, stirring halfway through.
Meanwhile, pour chickpeas into a colander set over the sink, rinse, and let drain. Put the kale into a large bowl and set aside.
In a small saucepan, combine red onion, vinegar, lemon juice, mustard, honey, black pepper, and remaining 1/8 teaspoon salt and heat over low. Once warmed, slowly whisk in olive oil until dressing is emulsified. Keep over very low heat until potatoes are done.
Pour cooked potatoes on top of kale, then add drained chickpeas. Whisk dressing one more time, then pour over the top of the chickpeas.
Stir salad to coat evenly, taking care to not mash the sweet potato. Once the kale has softened a bit, serve.
Nutritional values are approximate, and sodium content will be reduced by rinsing chickpeas.