Chickpea Quinoa Power Bowl

Whisk tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper with 1 to 2 tablespoons water until smooth and pourable. In a large bowl, combine quinoa, chickpeas, parsley, tomatoes, cucumber, bell pepper, red onion, and mint if using. Add dressing and toss well to coat. Divide into 2 bowls and top with pepitas. Serve chilled or at room temperature.