Two days ago we talked adding a touch of lemon juice and sea salt to chopped, stemmed kale and working it with your hands to soften and sweeten the texture and flavor. In this dish I simply compounded that bowl of kale with drained and rinse chickpeas, and equal parts of cooked quinoa with some spices like smoked paprika, basil and pinch of cinnamon. The addition of drizzles of olive oil smoothed out the flavor. Good thing about this dish is that you will have NO leftovers! The Vegetable Alchemist.