Preheat your oven to 400°F. 
Once the oven is preheated, transfer the chickpeas and chicken strips to a lined baking sheet. Roast in the oven for 16-18 minutes.

Bring 1 cup of water, quinoa, and a pinch of salt to a boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for approximately 12 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Once the quinoa, roasted chickpeas, and 'chkn' are ready, assemble your bowl starting with quinoa as the base. Layer with cucumber, cabbage, and tomatoes. Add the roasted chickpeas and 'chkn', then sprinkle pickles and diced parsley on top. Finish with a drizzle of tahini and a dollop of toum.