Preheat your oven to 200°C (400°F). Rinse and thoroughly pat dry the chickpeas, then toss them in 1 tablespoon of olive oil, a pinch of salt, paprika, and cumin for flavor. Spread the chickpeas evenly on a baking sheet.
Roast the chickpeas in the oven for 20 to 25 minutes, shaking the pan once or twice, until they are golden and crispy. The aroma of roasted spices will fill your kitchen as they bake.
While the chickpeas roast, cook the quinoa according to package instructions—about 15 to 20 minutes—until fluffy and tender. Fluff with a fork and set aside.
Prepare your greens by massaging kale or spinach with a squeeze of lemon juice and a pinch of salt until they become tender and slightly wilted. This softens the greens and brightens their flavor.
Slice your vegetables—cucumbers, radishes, and carrots—into thin matchsticks or slices, ready to add color and crunch to the bowl.
In a small bowl, whisk together the tahini, fresh lemon juice, 2 tablespoons of olive oil, a pinch of salt and pepper, until smooth and creamy. If the dressing is too thick, add a splash of water to thin it out.
Assemble your bowls by dividing the cooked quinoa as the base, then layering the massaged greens and sliced vegetables on top.
Sprinkle the crispy roasted chickpeas generously over the assembled bowls, adding a satisfying crunch with each bite.
Drizzle the tahini dressing over the bowls, then toss gently to combine everything, ensuring each component is coated with the flavorful dressing.
Serve immediately for maximum crunch and freshness, or keep the dressing separate if preparing ahead. Garnish with extra lemon or herbs if desired.