Instructions:
- Preheat oven to 400°F (200°C). In a bowl, toss the dry chickpeas with 1 Tbsp olive oil, harissa, smoked paprika, salt, and pepper. Spread onto the baking sheet.
- Roast chickpeas for 25–30 minutes, shaking the tray halfway through, until slightly crispy and caramelized.
- While chickpeas roast, combine rinsed quinoa and vegetable broth/water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Make the Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Slowly whisk in cold water, 1 tablespoon at a time, until the dressing is smooth and pourable.
- Assemble Bowls: Divide the warm, fluffed quinoa among four bowls. Layer the spinach/greens around the edges.
- Top each bowl with the roasted harissa chickpeas, diced cucumber, cherry tomatoes, and sliced avocado (if using). Drizzle generously with the lemon-tahini dressing and finish with chopped fresh parsley.