Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate 2 Cloves of garlic. Drain and rinse 12 oz chickpeas. Remove and discard any large stems from 4 oz kale; chop if desired.

Pat tilapia dry with paper towels and season generously with salt and pepper. Place on a lightly oiled baking sheet. Roast on top rack until tilapia is cooked through and easily flakes with a fork, 10-12 minutes. Meanwhile, in a small microwave-safe bowl, combine scallion greens, lemon zest, half the garlic, and 1 TBSP oil (or 2 TBSP for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Remove plastic wrap; season with salt and pepper to taste.

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining garlic; cook, stirring, until fragrant, 30-60 seconds. Add chickpeas, crème fraiche, veggie stock concentrate, 1/3 cup water, and 2 TBSP butter (or 1/3 cup water and 4 TBSP butter for 4 servings). Bring to a simmer, stirring occasionally. Once simmering, stir in kale and cover pan with a lid. Cook until kale is wilted, 1-2 minutes. Stir to combine. Taste and season with salt and pepper.

Divide creamy chickpeas and kale between plates; top with tilapia. Drizzle with garlic-scallion oil and top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.