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Open the can of chickpeas, drain, and save the liquid from the can (the aquafaba).
Put the chickpeas in a medium bowl.
Add the aquafaba and the following ingredients to the bowl and stir to coat all the chickpeas: garlic powder, ground cumin, onion powder, and salt.
Transfer the coated chickpeas to your air fryer and shake the pot a bit so the chickpeas spread out evenly.
Set the air fryer temperature to 400ºF and cook for 10 minutes, stirring and redistributing them after 5 minutes.
For crispier chickpeas, air-fry them for another 5 minutes or longer.
Blend the tahini sauce ingredients together in a small blender: tahini, warm water, lemon juice, garlic, and salt.
Assemble the bowls with cooked grains, steamed or roasted vegetables, roasted chickpeas, diced tomatoes, cucumbers, and red onion.
Drizzle with tahini sauce and serve.