Herbed Chickpea, Quinoa, and Kale Bowls with Lemon-Tahini Dressing

Serve these anti-inflammatory chickpea bowls for a light lunch or dinner. I would suggest making a double batch of each separate part of this dish, so you can have leftovers ready for a quick meal on the go. Remember to store the steamed kale, cooked quinoa, fried chickpeas, sliced radishes, and dressing in separate containers in your fridge so you can quickly toss together a nourishing meal!