Cook or reheat quinoa if you’re starting from dry. You want it fluffy, not glued to the pot.

In a large bowl, mash chickpeas lightly. You want some texture left—no smooth baby food energy here.

Stir in quinoa, greens, carrot, bell pepper, and parsley. Mix until everything looks friends-on-a-picnic-table good.

In a small bowl, whisk tahini, lemon juice, olive oil, garlic, cumin, paprika, salt, and pepper. This is your flavor powerhouse—don’t rush it.

Pour the dressing over the veggie-quinoa mixture and fold until evenly coated. If it feels dry, splash in a little water or more lemon juice.

Taste and adjust seasoning. Add hot sauce if you want that gym-floor heat. Chill for 10 minutes if you’ve got the patience, or dive right in.