You can massage kale (like, literally massage it with your hands) into a tender salad green that even kale haters will enjoy.
Place the kale in a large bowl. Add the lemon juice; season with salt. Using your hands, massage the kale until softened, about 2 minutes.
In a small bowl, whisk the vinegar, shallot, garlic, and thyme; season with salt. Let stand for 10 minutes. Whisk in the Dijon and honey, then the EVOO. Season the dressing with pepper.
Heat a large skillet over medium-high. Add the chorizo. Cook until the fat begins to render, about 2 minutes. Add the leek and chickpeas. Stir until the leek softens and the chickpeas crisp up a bit, 3 to 4 minutes.
Mix the dressing, almonds, and cheese into the salad. Top with the chickpeas, leek, and chorizo.