Preheat your oven to 200°C (390°F). Rinse and drain the chickpeas, then pat them dry thoroughly with a towel.

Toss the chickpeas with a tablespoon of olive oil, smoked paprika, cumin, and a pinch of salt until well coated. Spread them evenly on a baking sheet lined with parchment paper.

Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown with a crackling sound as they roast.

While the chickpeas roast, cook your quinoa in a saucepan with twice as much water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until tender and fluffy. Let it cool slightly.

Cut the lemon in half and juice it into a small bowl. Add the tahini and minced garlic, then whisk until smooth. Thin the dressing with water until it reaches your desired consistency.

Slice the lemon zest finely and toss the greens with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt to brighten and soften them slightly.

Assemble the bowls by dividing the cooked quinoa and greens evenly between two bowls.

Top each bowl with the crispy roasted chickpeas, spreading them out for maximum crunch.

Drizzle the lemon tahini dressing generously over the assembled bowls, then sprinkle with extra lemon zest or seeds if desired.

Serve immediately to enjoy the contrast of crunchy chickpeas, tender greens, and creamy dressing, or refrigerate for up to a day and add the dressing just before eating.