Rinse the quinoa thoroughly to remove any bitterness, then combine with water in a pot. Bring to a boil, then simmer.

Toss chickpeas with olive oil and a pinch of salt on a baking sheet. Roast at 400°F until crispy.

While the chickpeas roast, place kale in a large bowl with a splash of lemon and olive oil. Massage with your hands until softened.

Whisk tahini, lemon juice, and minced parsley together, adding water a teaspoon at a time until it reaches a pouring consistency.

Assemble the bowl by layering quinoa, massaged kale, and roasted chickpeas. Drizzle with the green goddess dressing.