For the Base:

1. 1. Rinse quinoa under cold water for one minute. Combine with two cups of water in a pot. Bring to a boil, cover, and simmer for about 15 minutes until fluffy.
2. 2. Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Toss with olive oil, salt, paprika, and garlic powder. Spread on a parchment-lined baking tray and roast for 20–25 minutes until crispy.

For the Fresh Veggies:

1. 3. While quinoa cooks and chickpeas roast, chop cucumber into bite-sized pieces and halve cherry tomatoes.

For the Dressing:

1. 4. In a bowl, whisk together tahini and lemon juice. Gradually add water until creamy yet pourable. Season with salt or herbs if desired.
2. 5. In a large bowl, layer quinoa as the base. Top with spinach, then arrange cucumbers and cherry tomatoes around the edges. Sprinkle roasted chickpeas over the top and drizzle with tahini dressing. Garnish with sesame seeds or nuts if desired.