Preheat your oven to 200°C (400°F).
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel or paper towel.
Toss the chickpeas with a tablespoon of olive oil, smoked paprika, and a pinch of salt until evenly coated.
Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
While the chickpeas roast, rinse the quinoa under cold water and cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until fluffy. Fluff with a fork and set aside.
Prepare the greens: wash and massage kale or spinach with a squeeze of lemon juice and a drizzle of olive oil until tender and bright green.
Make the dressing: whisk together tahini, lemon juice, minced garlic, and a teaspoon of water until smooth and creamy. Thin with more water if needed to reach a pourable consistency.
Slice the avocado just before assembling to prevent browning. The avocado should be ripe, soft but not mushy.
Assemble the bowls: start with a base of fluffy grains, then layer the massaged greens, roasted chickpeas, and sliced avocado on top.
Drizzle the tahini dressing over each bowl, then sprinkle with sesame seeds or your favorite herbs for added flavor and visual appeal.
Serve immediately for a warm, crunchy, and nourishing meal, or keep components separate for later enjoyment.