Step 1

Preheat oven to 400°F and line a baking pan with parchment paper.

Step 2

Drain and rinse chickpeas then pat them dry with a towel. Place the dried chickpeas on the parchment paper and drizzle with avocado oil. Season with garlic powder, Himalayan sea salt, and black pepper.

Step 3

Bake for 20-25 minutes, until slightly cracked and crispy. In the last 5 minutes, push chickpeas over and add kale massaged with a little avocado oil, Himalayan sea salt, and black paper, and bake for remaining time.

Step 4

If you haven’t already cooked your quinoa, do so now while your chickpeas are baking according to package instructions.

Step 5

To make the garlic tahini dressing, add ingredients tahini – black pepper and blend until smooth, adding more water or lemon juice as needed to reach desired consistency.

Step 6

To assemble the bowls, divide quinoa, and baked chickpeas and kale amongst them and top with garlic tahini dressing. Garnish with pepitas and pomegranate seeds.

Step 7

Store leftovers separately n the fridge for 3-5 days and reheat before serving.