Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

Toss the sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Spread in a single layer.

Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the potatoes are tender.

While the potatoes roast, place the rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil.

Reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

Let quinoa cool slightly.

Whisk together tahini, lemon juice, 1 tbsp olive oil, minced garlic, and a pinch of salt in a bowl.

Add warm water a tablespoon at a time until the dressing is creamy and pourable. Taste and adjust lemon or salt.

In a large bowl, combine the quinoa, roasted sweet potatoes, chickpeas, arugula, cherry tomatoes, and red onion.

Drizzle with the tahini dressing and toss gently to combine. Garnish with chopped parsley if desired.

Serve warm, at room temperature, or chilled.