Begin by making the scramble batter. Whisk together all of the scramble ingredients until no clumps remain, then allow the batter to rest for at least thirty minutes. You can refrigerate it and let it rest overnight, whisking in about a quarter cup water before preparing, or you can allow it to rest on a countertop for up to two hours prior to making the recipe.
Preheat the oven to 375F. Toss the asparagus and radishes with the olive or vegetable oil and arrange them on a parchment or foiled lined baking sheet. Sprinkle with salt and pepper. Roast for 25-30 minutes, stirring halfway through, or until vegetables are tender.
While the vegetables roast, rinse the quinoa in a fine sieve under running water. Add it to a medium sized saucepan with 2 cups water. Bring to a boil and reduce to a simmer. Simmer, covered, for 15 minutes, or until the grain has absorbed all of the water. Fluff the quinoa with a fork, cover again, and allow it to steam until you're ready to use it.
Finally, prepare the scramble. Heat the olive oil in a small saute pan or skillet over medium high heat. Add the batter. Allow it to cook for 2-3 minutes, or until the bottom is golden and a few bubbles have formed at the top. Use a spatula to gently break this giant pancake apart, then gently scramble the whole mixture so that the pieces start to cook on every side. It will take about 2 minutes. Once all of the pieces are golden and cooked through, remove the scramble from heat.
To serve, toss the greens with a few tablespoons of the dressing. Divide them into four bowls, then top each serving with a quarter (each) of the quinoa, chickpea scramble, and roasted veggies. Drizzle with extra dressing and serve.
Leftover scramble will keep in an airtight container in the fridge for up to 4 days. Leftover quinoa and leftover dressing will keep for up to 5 days. Leftover roasted vegetables will keep for up to 3 days.