Preheat oven or air fryer to 200°C (400°F). Toss chickpeas or pumpkin seeds with a small drizzle of olive oil, salt, and optional paprika. Roast for 12–15 minutes, shaking halfway, until crispy.
Rinse dry quinoa under cold water using a fine mesh strainer. Add to a small saucepan with water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes, until water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Season chicken with salt, garlic powder, and smoked paprika. Grill, bake, or air-fry until fully cooked (about 6–8 minutes per side, or until internal temp hits 74°C / 165°F). Slice the cooked chicken, then toss in your buffalo sauce.
In a small bowl, whisk together hot sauce, olive oil, tahini (or yogurt), and apple cider vinegar.
In another bowl, whisk together Greek yogurt, garlic, Dijon, lemon juice, anchovy/capers, olive oil, salt, pepper, and optional nutritional yeast until creamy.
In a serving bowl, layer quinoa, chopped romaine or kale, avocado, and cherry tomatoes. Add buffalo chicken on top. Drizzle Caesar dressing generously. Sprinkle roasted chickpeas or pumpkin seeds for crunch. Garnish with a lemon wedge if desired.
