Preheat your oven to 200°C (400°F). Spread the drained chickpeas on a baking sheet, toss with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes until crispy and golden, shaking the pan halfway through to ensure even crispness.
While the chickpeas roast, rinse the quinoa under cold water, then cook in a saucepan with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy and tender. Fluff with a fork and set aside.
Chop the cucumber into small cubes, thinly slice the radishes, and dice the bell pepper. Place all chopped vegetables in a bowl and set aside for assembling.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add water a teaspoon at a time until the sauce reaches a smooth, drizzly consistency. Taste and adjust acidity if needed.
Once the chickpeas are crispy, remove them from the oven and let them cool slightly. They should be crisp and aromatic.
Assemble the bowls by dividing the cooked quinoa among four bowls as a base. Arrange the chopped vegetables on top in sections or mixed for a colorful presentation.
Scatter the crispy roasted chickpeas over the vegetables and grains.
Drizzle the tahini lemon sauce generously over each bowl, letting it pool slightly for flavor.
Finish by sprinkling chopped parsley over the bowls for a fresh herbal touch.
Serve immediately to enjoy the contrast of crunchy chickpeas, crisp vegetables, and creamy tahini sauce. Dig in and savor the vibrant textures and flavors!