For the tahini dressing

• 1/4 cup tahini (at room temperature)
• 1/4 cup warm water
• Juice 1/2 to 1 lemon (1 to 2 tablespoons)
• 1 teaspoon honey, agave, or maple syrup
• 1 clove garlic, finely minced
• 1/4 cup finely minced parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the chickpeas

• 1 (16-ounce can chickpeas or 2 cups homemade chickpeas)
• 1/2 tablespoon paprika (either sweet or hot)
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil, divided
• 1 clove garlic, minced
• 1 teaspoon finely minced fresh chili, optional
• 1/2 cup finely chopped fresh herbs (parsley, mint, cilantro)

For the bowls

• 6 cups baby spinach
• 2 cups cooked brown rice
• 1 pint cherry or grape tomatoes, halved
• 1 English cucumber, diced
• 1/4 red onion, finely diced (about 2 tablespoons)
• Fresh mint leaves