Ingredients For the Bowl1 cup cooked quinoa1 cup canned chickpeas, drained, rinsed, and roasted2 cups fresh kale, stems removed and leaves torn4–5 radishes, thinly slicedFresh thyme sprigs (optional, for garnish)Olive oilBlack pepper For Roasted Chickpeas1 tablespoon olive oil1/2 teaspoon paprika1/2 teaspoon garlic powder1/4 teaspoon black pepper For the Lemon-Tahini Dressing2…