Preheat: Preheat the oven to 375 degrees F.
Prep: Cook the quinoa according to package directions. I like to use my rice cooker.
Roast: On a lined large baking tray, toss chickpeas with 1 Tbsp oil as well as the paprika, cumin, coriander, crushed red pepper, salt, pepper and onion powder (if using). Allow to roast in the oven for 25-40 minutes, shaking the pan once to evenly cook.
Whisk: For the dressing, whisk the tahini, olive oil, and lemon together. This mixture should become thick. Continue to whisk while slowly adding cold water 1 tablespoon at a time until it reaches creamy dressing consistency (For me this is 3-5 Tbsp but it may differ for you). Add salt and pepper to taste. Place dressing in the fridge until serving time.
Assemble: Assemble the chickpea grain bowls using roughly ¼ each of the quinoa, roasted chickpeas, and arugula. Top each bowl with roughly ¼ of the dressing.
Store: To store leftovers, quinoa can be combined with chickpeas. Store arugula and dressing separate from other ingredients. The chickpeas and quinoa can be kept in the fridge 3-4 days, while the dressing can be kept up to 2 weeks. Arugula or spinach can remain fresh in the fridge up to 6 days. Chickpeas and quinoa can be kept in the freezer 2-3 months. I do not recommend you freeze the dressing or arugula.