How to Make It
Preheat oven to 400°F. In a small microwavable bowl, microwave oil on high until melted, 30 to 45 seconds. (Skip if your oil is liquid.)
Toss chickpeas with 1 1/2 tablespoons palm oil and 1/8 teaspoon sea salt. Spread on a baking sheet, and roast at 400°F for 25 minutes. Stir in ground red pepper, and roast until crispy, 5 to 10 more minutes.
Remove stems and ribs from collards, and thinly slice leaves into ribbons. Place in a large bowl; add carrots, and toss to combine.
Whisk together vinegar, honey, remaining 1/4 cup liquefied oil, and remaining 1/8 teaspoon sea salt. Toss with collards and carrots; add pepitas and chickpeas. Serve immediately.