Preheat oven to 400°F. Rinse the quinoa, then put into in a pot. Cover with 2 cups broth or water then add ½ teaspoon salt.
Bring the liquid to a boil, then reduce to a simmer, cover and cook for 15 minutes, or till all of the water is absorbed. Then turn off the heat and covered an extra 10 minutes.
Mix the shawarma spice mix till all ingredients are evenly dispersed.
Rinse, drain and dry the chickpeas. Make certain to dry thoroughly with a paper towels or cotton kitchen towel. Then toss with 1 tablespoon olive oil, then spread on a baking-sheet.
Toss the cauliflower with the remaining tbsp of olive oil and then just over half the spice blend. Put the rest of the spice blend aside to use later. Distribute the cauliflower on a second baking-sheet.
Put the baking-sheets from the oven and roast, rotating after halfway through, about 30 minutes total. The chickpeas are when done they are gold browned and crisp.
While the cauliflower and chickpeas are roasting, make the tomato cucumber salad. Put the red onion, tomatoes, cucumbers, parsley and mint in a small-bowl then season with ½ tsp pepper & ½ teaspoon salt and toss.
Remove the chick peas in the oven and toss with the remaining spice mix and lemon zest.
Remove the cauliflower out of the oven and sprinkle with the lemon juice.
Assemble the shawarma bowls. Divide the cooked quinoa between 4 bowls. Top with one-quarter of this chickpeas, one-quarter of this cauliflower, also one-quarter of this tomato cucumber salad.
Drizzle with tahini dressing to taste and serve immediately.