In a medium saucepan, bring 2 cups of water or 1 cup of water and 1 cup of vegetable broth to a boil. Rinse quinoa under cold water, then add to boiling liquid. Cover and simmer for 15 minutes or until fluffy.

Remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and set aside to cool.

In a large mixing bowl, combine chickpeas, cranberries, green bell pepper, carrot, and green onions. Toss gently to mix.

In a separate bowl, whisk tahini, lemon juice, curry powder, and maple syrup until smooth.

Add cooled quinoa to mixing bowl and pour the dressing over. Fold gently until evenly combined.

Season with salt and pepper to taste. Serve immediately or refrigerate for 30 minutes to enhance flavors.