Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water and let it cool for 1 minute. Drain and set aside to dry as you make the other components. Alternatively, you can roast the broccoli.
Place the kale into a large bowl and drizzle with olive oil, salt, pepper and a squeeze of fresh lemon juice. Massage the leaves until they soften and wilt down.
Divide the quinoa among 4 glass storage containers. Add the kale, radish, herbs and broccolini. Season with drizzles of olive oil, squeezes of lemon juice, and sprinkles of salt and pepper. Add the roasted chickpeas and top with dollops of pesto.