Preheat the oven to 350 °F / 180 °C. Place almonds on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool, then roughly chop the almonds.
Place chickpeas on the baking sheet, add olive oil and toss with a spoon until they are evenly coated. Bake for 25 - 30 minutes, or until golden and crispy. Remove from the oven and let cool.
While the chickpeas are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
Combine all dressing ingredients in a small bowl and whisk until combined. Set aside.
To assemble the salad, place greens, radicchio, grapes, roasted chickpeas, cooked quinoa and chopped almonds in a medium bowl. Toss gently to combine.
Serve with tahini dressing and season with salt and pepper. Enjoy!