Method

• Heat the oven to 425°F (218°C) for at least 10 minutes so the baking sheet enters a fully heated environment and the chickpeas begin roasting instead of slowly steaming.
• Combine the rinsed quinoa, 2 cups (475 ml) water, and ¼ teaspoon (1.5 g) salt in the 2-quart (1.9 L) saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and gently simmer for 15 to 20 minutes, until the water is absorbed and the grains are tender with visible curled germs.
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• At room temperature, toss the dried chickpeas with 1 tablespoon (15 ml) olive oil, cumin, smoked paprika, and ¼ teaspoon (1.5 g) salt in the medium bowl for about 30 seconds, until every chickpea has a thin, even coating.
• Spread the chickpeas in one layer on the 18 x 13-inch (46 x 33 cm) baking sheet. Roast at 425°F (218°C) for 25 to 30 minutes, shaking the pan once halfway through, until the chickpeas look dry, lightly browned, and crisp at the edges.
• Remove the saucepan from the heat and leave the quinoa covered at room temperature for 5 minutes so residual steam finishes hydrating the grains. Fluff with a fork until the grains separate and no liquid remains.
• At room temperature, whisk the tahini, lemon juice, 1 tablespoon (15 ml) olive oil, garlic, 2 tablespoons (30 ml) water, ¼ teaspoon (1.5 g) salt, and black pepper for 1 to 2 minutes, until smooth and pourable with no streaks of tahini remaining.
• At room temperature, combine the spinach, tomatoes, cucumber, olives, and parsley in the medium bowl for about 30 seconds. Toss just until evenly distributed so the vegetables remain crisp and the tomatoes retain their shape.
• Divide the warm quinoa among 4 serving bowls, then add the vegetable mixture, roasted chickpeas, and feta. Drizzle each bowl with one-quarter of the lemon-tahini dressing and serve while the quinoa and chickpeas are warm and the vegetables are still crisp.