Preheat your oven to 200°C/400°F. Drain and rinse the chickpeas, then pat them dry with a clean towel.
Toss the chickpeas with olive oil, salt, and smoked paprika until evenly coated. Spread them out on a baking sheet in a single layer.
Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until golden and crispy, and smell smoky and toasted.
Meanwhile, rinse the quinoa under cold water and cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Remove from heat and let sit covered for 5 minutes.
While the grains cook, prepare the greens. Wash and dry the kale or spinach, then massage with lemon juice and olive oil until wilted and tender, about 2-3 minutes.
Slice the ripe avocado into thin pieces just before serving to keep it bright and fresh.
In a small bowl, whisk together tahini and lemon juice, adding a splash of water to reach a creamy, pourable consistency. Adjust seasoning as needed.
Assemble the bowls: start with a base of fluffy grains, then layer with tender greens and crispy roasted chickpeas. Top with slices of avocado and any additional toppings you like.
Drizzle the tahini dressing over the top and serve immediately, enjoying the contrast of crunchy, creamy, and fresh textures.