1. Preheat oven to 400°F (200°C).

2. Pat chickpeas dry and toss with olive oil, garlic, paprika, chili powder, cumin, salt, and pepper.

3. Spread chickpeas on a baking sheet and roast for 25–30 minutes, shaking halfway through.

4. Rinse quinoa under cold water. Combine quinoa and water or broth in a pot and bring to a boil.

5. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed, then fluff with a fork and let rest.

6. Assemble bowls by layering quinoa, greens, roasted chickpeas, and avocado slices.

7. Drizzle with lemon tahini dressing and sprinkle with sesame seeds or herbs.

8. Serve warm or at room temperature and enjoy immediately.