Season squid with oil, salt and pepper, and grill on high until marked and opaque, approximately 3-4 minutes. Remove from heat and reserve.
Heat 2 tablespoons oil in large pot or sauté pan. Add onion and sauté 3-4 minutes, then add celery, jalapeño and half of garlic until aromatic. Deglaze vegetable pan with Chardonnay and add tomatoes. Then add cooked calamari, zest and 1/2 parsley. Cover and simmer 20-30 minutes.
Meanwhile, heat 1 tablespoon oil in nonstick sauté pan. Add remaining garlic and kale, and sauté until wilted. Season with salt and pepper and a splash of wine. Add kale and chickpeas to calamari pot, and simmer 5 minutes more.
Finish with remaining herbs, and ladle into small serving bowls.