Cook the quinoa. Rinse quinoa under cold water. Add to a pot with water or broth and a pinch of salt. Bring to a boil, then cover and simmer for 14–16 minutes until the liquid is absorbed. Turn off heat, let it sit covered for 5 minutes, then fluff with a fork.

Prep the vegetables. While quinoa cooks, chop cucumbers, tomatoes, bell pepper, onion, avocado, and greens. Drain and rinse chickpeas. Chop herbs.

Make the dressing. In a bowl, whisk tahini, olive oil, lemon juice, maple syrup, garlic, and cumin. Add water a little at a time until it’s creamy and pourable. Season with salt and pepper.

Assemble the bowl. In a large bowl, combine warm quinoa, chickpeas, spinach, tomatoes, cucumber, bell pepper, and red onion. Add parsley (and cilantro or mint if using).

Dress and toss. Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing to taste.

Add toppings. Fold in avocado, sprinkle with feta (if using), and finish with pumpkin seeds or almonds for crunch.

Adjust and serve. Taste and add more salt, pepper, or lemon as needed. Serve warm, at room temperature, or chilled.