Crispy Quinoa Kale Salad

-1 Preheat the oven to 400 F.
-1 Add the quinoa to a pot with the cup of water and bring to a boil. Once boiling, reduce flame to simmer and let cook for about 10-12 minutes until all of the liquid is absorbed. Fluff with a fork once ready.
-1 Add the cooked quinoa to a baking sheet with the drained chickpeas. Toss together with the 2 tbsp of olive oil, salt, turmeric, garlic powder and smoked paprika. 
-1 Bake for about 25-30 minutes on the top rack, tossing halfway through. 
-1 Chop the kale and add it to a large salad bowl. I like to massage it with a little olive oil until soft.
-1 Top the kale with the crispy chickpeas, quinoa and pumpkin seeds.
-1 Prepare the tahini dressing by blending all of the ingredients together. If the dressing is too thin, add 1 more tbsp of tahini. If it's too thick, add more water by the tbsp. 
-1 Pour the dressing over the salad and mix well. I like to top mine with parmesan or feta cheese. 
-1 Leftovers will keep in the fridge for up to 4 days.