Drain and rinse the canned chickpeas under cold water, then pat them dry with a clean kitchen towel.
In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
Preheat the oven to 400°F (200°C). Spread the chickpeas in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through.
In a serving bowl, layer the cooked quinoa, followed by baby spinach, halved cherry tomatoes, and sliced avocado.
Once the chickpeas are roasted, add them on top of the layered quinoa and vegetables. Sprinkle crumbled feta cheese over the top.
In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth. Drizzle the tahini dressing over the assembled bowl and garnish with fresh parsley.