Instructions

1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.  Cover the pan and simmer for about 10 minutes, stirring occasionally.
3. To make the dressing, combine all the ingredients in a blender (or you could whisk all the ingredients together) and blend until smooth.  Feel free to add more water one tablespoon at a time until you get the desired consistency.
4. To assemble the bowls, spoon about a 1/2 cup of quinoa in a bowl along with a heaping 1/2 cup of the chickpea mixture and drizzle with tahini sauce, if desired.  Other additions could be leafy greens, cucumbers, extra cilantro and lemon slices.