If using frozen peas, pour into a bowl with room temp water to defrost while you prep remaining ingredients.
In a bowl, toss broccoli with 1-2 tsp olive oil, garlic powder, and 1/4 tsp. red pepper flakes. Lie out flat on a baking sheet, and bake for 10-15 minutes until bright green yet still slightly crisp. When done, remove to your bowl.
Meanwhile, drain the peas and saute: heat a pan over medium heat, add just enough oil to cover the bottom of the pan (about 1-2 tsp.), then add 1 clove minced garlic and 1/4 tsp. red pepper flakes, and peas. Cook for about 3-4 minutes, until thoroughly warmed through. Remove to bowl.
Next saute the chickpeas: You should still have a little oil / water from the peas in the pan so no need to add more if this is the case. (If your pan is dry, add a touch of olive oil). Add 1 clove minced garlic, turmeric, cumin, black pepper, and cayenne. Allow to cook about 30 seconds until fragrant, than add the chickpeas and stir well. Cook for about 3-5 minutes, until thoroughly warmed through. Remove to bowl.
Next, quick saute the kale: Add just enough oil to cover bottom of pan, then add 1 clove minced garlic, 1/4 tsp. red pepper flakes, and kale. Saute until bright green, about 2-3 minutes. Remove to bowl.
All your veggies should be in your bowl now.
To make the dressing: in a small bowl, whisk together tahini and water with a fork for about 1 minute, until it becomes a uniform, creamy dressing consistency. Season with salt and pepper to taste.
Pour dressing over your bowl, and enjoy!
*To save time, you can cook the chickpeas, peas, and kale together at one time. Just add all the garlic and spices at once, with those 3 ingredients and stir well.