In a small saucepot over medium-high heat. Bring Water (1 1/2 cup) to a boil. Add Quinoa (4 ounce) and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
Juice the Lemon (1) into a large bowl and discard seeds.
Add Garlic (1 clove), Tahini (1/4 cup), Water (2 tablespoon), Salt (1/4 teaspoon) stir to combine. Set tahini dressing aside.
In a medium sauté pan over high heat, add Olive Oil (1 tablespoon). When the oil is hot, add the Chickpeas (1 can) and sauté for 4 minutes until golden brown. Remove from heat and set aside.
Pat dry the Salmon Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat another medium sauté pan over medium-high heat and add Olive Oil (1 tablespoon). When the oil is hot, place the salmon fillets into the hot pan and sear for 3 minutes on each side; until crispy and cooked through. Remove from heat and set aside for plating.
Add the Kale (3 ounce), Carrot (1.5 ounce), Dried Cherry (1/4 cup) and chickpeas to the bowl with the tahini dressing. Toss gently to combine.
In the center of two bowls, place the quinoa. Add the kale salad, placing the seared salmon on top.