Place the rinsed, drained quinoa in a medium saucepan. Add 2 cups of water and the salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 18 minutes. Turn off the heat and let sit for an additional 5 minutes. Uncover and fluff with a fork.
Add the rinsed, drained chickpeas and stir to warm through.
In a medium bowl or jar, whisk or shake together the tahini, garlic, vinegar, salt, oregano, honey and water until very well combined.
Assemble by dividing the spinach, quinoa/chickpea mixture, cucumber, bell peppers, and tomatoes in bowls. Drizzle with the Tahini Dressing and serve.