Roast the Chickpeas: Preheat your oven to 200°C (400°F). Toss the dried chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crunchy.

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.

Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Add warm water one teaspoon at a time until the desired consistency is reached.

Assemble: In a large bowl, combine the cooled quinoa, roasted chickpeas, tomatoes, cucumber, onion, parsley, and olives.

Serve: Drizzle the dressing over the salad and toss gently. Serve immediately or store in the refrigerator for up to 3 days.