The massaged kale is chewy, but still has a slight crunch. The creamy lemon-garlic tahini dressing is bold and tangy, without being too overpowering. The hard boiled egg is soft and mild on the palette.
Preheat the oven to 350 degrees F. Place chickpeas in a bowl and add the coconut oil. Stir to combine and season with salt and pepper. Transfer chickpeas to a baking sheet and bake on center rack for 30 - 45 minutes until crispy. Stir them around a few times so as not to burn.
When chickpeas are done roasting, prepare the salad. Add kale to a large bowl and set aside.
Preheat a skillet over medium heat and add quinoa. Toss until quinoa begins to pop and starts to turn brown. Watch this process carefully as they can go from toasted to burned very quickly. (check out this video for a demo)
Remove the pan from the heat and allow to cool while you make the dressing.
In a small bowl whisk together tahini, vinegar, lemon juice and garlic. Season with salt and pepper. Whisk in red pepper flakes if desired.
Pour dressing over the kale and gently rub the kale with your hands until the entire salad is coated in the dressing and the kale has started to soften.
Add your chickpeas, quinoa, egg and avocado and toss to combine. Serve immediately.