Tortellini & Chickpea Kale Salad

Name: Tortellini & Chickpea Kale Salad
Cuisine: European, Mediterranean, Italian
Ingredients: • Olive oil, for sautéing; • 1 can chickpeas (15 ounces), drained, and rinsed; • 3 large cloves garlic, sliced; • 2 cups chopped kale; • 1 packet vegan tortellini (9 ounces) (Kite Hill), frozen; • ½ cup unsweetened non-dairy yogurt; • ½ cup vegan mayonnaise; • 3 tablespoons fresh lemon juice; • 2 tablespoons water; • 1 teaspoon curry powder; • Maple syrup to taste; • Salt and freshly ground black pepper to taste