Kale and Hummus Salad

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1/3 cup extra-virgin olive oil

1 clove garlic, smashed 

3 tablespoons tahini 

3 tablespoons fresh lemon juice, from 1 large lemon 

5 cups shredded Tuscan kale 

1/2 teaspoon kosher salt 

One 15 1/2-ounce can garbanzo beans, drained and rinsed 

1 cup shredded rotisserie chicken breast 

1/2 cup dried cranberries 

Za'atar to finish, optional