Preheat your oven to 200°C (400°F). Rinse and drain the canned chickpeas thoroughly, then pat them dry with a paper towel to remove excess moisture.
In a bowl, toss the chickpeas with a tablespoon of olive oil, salt, paprika, and cumin until evenly coated. Spread them out on a baking sheet lined with parchment paper.
Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy with a crackling sound when you bite into them.
Meanwhile, cook your grains—quinoa or rice—according to package instructions until fluffy, about 15 minutes. Fluff with a fork and set aside.
While the grains cook, prepare the greens by placing them in a bowl. Squeeze the juice of half a lemon over them, add a pinch of salt, and massage gently with your hands or a spoon until they are tender and slightly wilted, but still vibrant in color.
In a small bowl or blender, combine tahini, juice of the lemon, minced garlic, a splash of water, salt, and pepper. Whisk or blend until the dressing is smooth, creamy, and slightly pourable—adjust water to reach your preferred consistency.
To assemble, start with a base of grains in each bowl. Top with the roasted chickpeas and the massaged greens, arranging them artfully for a colorful presentation.
Drizzle the tahini lemon dressing over the assembled bowls and sprinkle with any additional toppings like seeds or nuts if desired. Give everything a gentle toss or serve as is.
Enjoy your vibrant, textured Chickpea Buddha Bowl immediately, appreciating the contrast of crunchy chickpeas, tender greens, and fluffy grains.