Preheat oven to 425℉ and line a baking sheet with parchment paper.
Drain and rinse chickpeas in a colander. Lay out a kitchen towel and transfer the chickpeas over the towel and pat dry and remove any loose skins. Transfer to baking sheet and toss with olive oil, paprika and sea salt.
Bake for 20-30 minutes, tossing chickpeas halfway through. Remove from oven and allow to cool.
Meanwhile, cook the quinoa following the instructions on the package. Once cooked, remove from heat and set aside with lid off.
While the chickpeas are roasting and quinoa is cooking, melt butter or olive oil in a skillet or fry pan over low-medium heat, add the breadcrumbs. Stirring until the breadcrumbs start to get golden in colour. It should take about 3-4 minutes. Remove from stove and transfer to a plate to cool.
Combine and whisk together tahini, lemon juice, garlic, Dijon mustard, olive oil, salt and pepper in a bowl. Transfer to a salad dressing jar. Set aside.
Add kale to a large bowl and add dollops of the tahini dressing, making sure the kale is coated with the dressing. Add the quinoa, red onion and Parmesan cheese and toss together. Transfer to serving plates and top with chickpeas and toasted breadcrumbs. Add nuts if you like. Serve with lemon wedges.
