1. In a jar combine the lemon rind, lemon juice, orange juice, mustard, paprika, maple syrup, parsley and olive oil. Shake until well combined. Set aside.
2. In a frypan over med-high heat, cook the prosciutto until nearly crispy. Increase heat to high then add kale along with ¼ cup water. Cover with a lid and cook for about 4 minutes or until the kale starts to wilt.
3. Add the chickpeas and dressing to the pan, toss lightly and cook till warmed through.
4. Season with salt, pepper and a sprinkle of chives.