For the Quinoa:

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth

For the Roasted Chickpeas:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Additional Ingredients:

• 2 cups chopped kale or baby spinach
• 1 cup shredded carrots
• 1 cup diced cucumber
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro

For the Chipotle Tahini Sauce:

• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 1–2 chipotle peppers in adobo sauce, minced
• 1 tablespoon maple syrup or honey
• 2–4 tablespoons water (to thin)
• 1/2 teaspoon salt