Combine the quinoa, ½ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 8 to 10 minutes.

Drain and rinse the chickpeas. Peel and mince the shallot. Thinly slice half the cucumber and dice the remaining half. Thinly slice half the tomato and dice the remaining half. Roughly chop the parsley leaves. Zest and halve the lemon.

In a small bowl, combine just ½ tsp lemon juice, yogurt, just 1 tsp tahini, and a pinch of salt. Whisk the tahini-yogurt until smooth. In a large bowl, whisk together the remaining lemon juice, remaining tahini, ¼ tsp salt, and 1 tsp warm water. Add the just the diced cucumber, diced tomato, just 1 cup chickpeas, and just half the chopped parsley. Toss the chickpea salad to combine.

Add cooked quinoa, remaining chickpeas, minced shallot, remaining parsley, lemon zest, panko breadcrumbs, and ½ tsp salt to a food processor. Pulse until well combined, scraping down the sides as necessary. Divide the burger mixture in half and press firmly to form 2 patties, about 1 inch thick.

Set the oven to broil on low to toast the buns. Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the tabbouleh burgers and cook until crispy and heated through, about 5 to 6 minutes per side. Slice the whole wheat buns and put them in the oven to toast, about 3 to 4 minutes. Mangia!

Spread the tahini-yogurt onto the whole wheat buns. Layer on the tabbouleh burgers, sliced cucumbers, sliced tomatoes, and some Arcadian greens. Add any remaining Arcadian greens to the chickpea salad, toss, and serve on the side.