Fall Harvest Salad with Pumpkin Tahini Dressing

2 cups spinach & arugula
1/2 cup cooked quinoa
1/4 cup pear, chopped bite size
2 tablespoons roasted chickpeas
1 tablespoon raw cashews

For the chickpeas (this will make more than you need for this recipe but you can snack on the rest later):
1 can chickpeas
2 tablespoons extra virgin olive oil
Salt & pepper

For the dressing:
1/2 cup tahini
1/4 cup cooked pumpkin
3 tablespoons water
1 tablespoon apple cider vinegar
Salt & pepper to taste