Begin by making the roasted broccoli and crispy chickpeas . Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. The broccoli and chickpeas can be cooked on the same use. Place the broccoli on half of the pan, and the chickpeas on the other half. Drizzle the olive oil on the broccoli, and the olive oil on the chickpeas. Add salt and pepper to the broccoli and toss. After 20 minutes add the seasoning to the chickpeas and finish backing for another 10-15 minutes or until chickpeas are golden and crispy, and the broccoli is golden on the edges.
While the broccoli and chickpeas are roasting, make the tahini sauce. Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, garlic, salt, and pepper until smooth. Add the hot water and whisk again until completely smooth and creamy.
Make the crispy quinoa. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes (don't touch!), then toss it around, and press it down into the pan again. Cook for another 2 minutes, then toss it around, and repeat 1-2 more times until quinoa is crispy and golden.
To serve, top the crispy quinoa with the roasted broccoli and chickpeas, sliced avocado, a generous drizzle of tahini sauce, and a handful of chopped parsley and chives. Serve with lemon wedges if desired!
*You can sub meyer lemons for regular lemons if you can't find them. *You can sub soy sauce or tamari for the coconut aminos. *3/4 cup of dry quinoa yields about 3 cups cooked. *Extra tahini sauce will keep in the fridge for up to 1 week!