In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, and baby spinach. Toss gently to mix the ingredients evenly.
In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic powder, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
Drizzle the tahini dressing over the quinoa mixture and toss gently to coat all the ingredients.
Top the bowl with sliced avocado and crumbled feta cheese.
Serve immediately or chill in the refrigerator for 30 minutes for a refreshing taste.