Step 1: Cook the quinoa. Rinse 1 cup of quinoa thoroughly under cold water. Combine it with 2 cups of water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
Step 2: While the quinoa cooks, prepare your vegetables. Dice the cucumber, tomatoes, and red onion. Roughly chop the fresh parsley and mint. Slice the Kalamata olives in half. Drain and rinse the canned chickpeas.
Step 3: Prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, a pinch of salt, and black pepper. Add 1-2 tablespoons of cold water, whisking until the dressing is smooth and creamy. Adjust consistency by adding more water if needed.
Step 4: Assemble the bowls. Divide the cooked quinoa among four serving bowls. Top each with a generous portion of drained chickpeas, diced cucumber, tomatoes, red onion, and Kalamata olives.
Step 5: Drizzle a generous amount of the lemon-tahini dressing over each bowl. Sprinkle with the fresh parsley and mint.
Step 6: If desired, crumble some feta cheese over the top for an extra layer of salty goodness. Serve immediately and enjoy!