Preheat your oven to 400°F (200°C). Toss the dried chickpeas with 1 tablespoon of olive oil, cumin, and a pinch of salt on a baking sheet.

Roast the chickpeas until golden and slightly crispy. While those roast, cook the quinoa according to package instructions (usually 1 cup quinoa to 2 cups water).

In a small jar, whisk together the tahini, lemon juice, minced garlic, dried oregano, and remaining olive oil until smooth. If it's too thick, add a teaspoon of warm water.

Place the chopped kale in a large bowl and drizzle with a teaspoon of the dressing. Massage the kale with your hands for 2 minutes until it softens and turns dark green.

Fluff the cooked quinoa and add it to the kale bowl along with the roasted chickpeas, diced cucumber, and red onion. Drizzle the remaining dressing over the top and toss gently to combine.