Preheat the oven to 425°F. Dice the potatoes. Add the diced potatoes to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 15 to 17 minutes. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook the quinoa until all the water is absorbed, about 12 to 15 minutes.
Peel and mince 1 clove garlic. Zest and halve the lime. In a small bowl, combine the minced garlic, just half the lime zest, 1 tsp lime juice, Vegenaise, and a pinch of salt. Mix the lime aioli well to combine. Thinly slice the scallions and set aside until Step 5.
Trim about 1 inch away from the bottom of the asparagus. Peel the asparagus into thin ribbons with a peeler. In a large bowl, combine the asparagus ribbons, greens, 1 tsp olive oil, and a pinch of salt and pepper. Toss the asparagus salad well.
Drain and rinse the garbanzo beans. Add just half the garbanzo beans to a food processor. Add the remaining lime zest, 1 tbsp lime juice, and pinch of salt and pepper. While blending on high speed, drizzle in 2 tbsp water. Blend on high until smooth. Taste and adjust seasoning with salt as necessary. Transfer the hummus to a bowl.
Add the roasted potatoes, cooked quinoa, scallions, remaining garbanzo beans, paprika, and a pinch of salt and pepper to the food processor. Pulse until well combined. Form the chickpea potato mixture into 6 cakes. Place a large nonstick skillet over medium-high heat with 3 tbsp olive oil. Once hot, add the cakes and cook until golden brown, about 3 to 4 minutes per side.
Spread some of the hummus onto large plates. Divide the asparagus salad between them and top with chickpea potato cakes.