Rinse the quinoa under cold water before cooking.
Cook the quinoa according to package instructions.
Prepare the chickpeas by draining and rinsing them if they're canned.
Chop and prepare all vegetables: slice the avocado, halve the cherry tomatoes, and slice the cucumber.
In a bowl, whisk together tahini, lemon juice, salt, and pepper to make the dressing.
Assemble the Buddha bowl by layering the quinoa, chickpeas, and veggies.
Drizzle the tahini dressing over the top.
Season with additional salt and pepper as needed, then serve immediately.
