Start by rinsing 1 cup of quinoa under cold water until the water runs clear. Then, add it to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover for about 15 minutes.

While the quinoa cooks, take 2 cups of chopped kale and remove the tough stems. Massage it gently with a pinch of salt for a couple of minutes to soften the leaves.

Dice 1 cup of cherry tomatoes and 1 cucumber, and finely chop ¼ of a red onion. Incorporate these colorful veggies into your salad.

Preheat your oven to 400°F (200°C). Drain and rinse 1 can of chickpeas, then pat dry. Toss them with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.

In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of Dijon mustard, 1 tablespoon of honey (or maple syrup), and salt and pepper to taste.

In a large bowl, combine the cooked quinoa, massaged kale, diced vegetables, and drizzle the dressing over the top. Toss gently to combine.

Once the chickpeas are out of the oven and cool slightly, sprinkle them over the salad for that delightful crunch.