After soaking, drain and rinse the chickpeas. Add the chickpeas to a small pot with first amount of broth and cook for 40 to 50 minutes, or until tender.
While the chickpeas are cooking, preheat the oven to 425°F. Cut the fingerling potatoes into small pieces, toss in first amount of olive oil and season with salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
When the chickpeas and potatoes are just about done, steam the kale for just a few minutes (it should be bright green and still have some structure, rather than totally wilting). Remove from the steaming pot immediately.
To make the dressing, use a blender or immersion stick to blend the second amounts of broth and olive oil, the mirin, miso, ginger and lemon juice. Add salt and pepper to taste. Combine cooked chickpeas and potatoes, kale, pumpkin seeds, fennel seeds and miso dressing in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.