Cook the quinoa. Add vegetable broth and quinoa to a medium sauce pan. Bring to a boil, cover and lower to a simmer. Cook until tender and water is absorbed. about 7-10 minutes. once cooked turn of heat and set aside.
Prep onion and garlic: dice onion, minced garlic, set aside. Toast sunflower seeds or pine nuts: heat a large dry frying pan over medium high heat. Once hot add the seeds or nuts and toast for 2-3 minutes stirring frequently to prevent burning. Transfer to small bowl and set aside.
Open and strain the chickepeas. Pat dry with a paper down and remove as much liquid as possible. Be sure to remove excess water to prevent oil from splattering when added to the pan. Heat 1-2 Tbsp coconut oil to the same pan used for the nuts over medium high heat. Once hot add the chickpeas. Season with salt and pepper. Cook for 5-6 minutes, stirring often.
Add another 1-2 Tbsp coconut oil to the pan with the chickpeas if necessary. Add in the onion and cook for 30 seconds. Reduce heat to medium low. Add in the garlic and all the Shawarma Seasoning. cook 8-10 minutes or until chickpeas are slightly crispy, stiring occasionally. Add salt and pepper to taste. Set aside.
Prep the olives and veggies: slice olives in half. Halve or quater the tomatoes. Cut the cucumber in half and remove the seeds with a spoon, then cut into 1/2 inch cubes. Remove the stems and chop the parsley.
Add the tomatoes, cucumbers, parsley and quinoa to a large bowl. Add the lemon juice and zest and white wine vinegar. Toss to coat. Add salt and pepper to taste.
Divide the quinoa veggie mix amongst plates, top with chickpea shawarma, spinkle with seeds or nuts and top with feta if using. Dig in and enjoy!