In a saucepan, add chickpeas and enough water to cover by about 4 inches. Bring to a boil, then cover and let sit for one hour. This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes. Drain, rinse in cold water and set aside to cool.
In another saucepan, add quinoa, 16 fl oz water and a pinch of salt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Set aside to cool.
In a small bowl, whisk all dressing ingredients together until smooth and desired consistency.
In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricots. Season to taste with sea salt and pepper and mix well to combine. Top the grain bowl with crumbled feta and gomasio (optional). Finish each serving with a generous drizzle of tahini miso dressing. Serve immediately!