Preheat the oven to 350 degrees.
Cook the quinoa according to the instructions on the package. Once cooked cover with a lid and season with salt to taste then set aside.
In a bowl, mix the turkey, breadcrumbs, cumin, half of the lemon juice, and salt until fully combined. Then form into equal sized balls (about the size of a golf ball).
Heat half of the oil in an oven safe non-stick pan or skillet over medium heat. Brown the meatballs on all sides to golden brown. Transfer the pan to the oven and cook to an internal temperature of 160°F using a thermometer.
In the meantime, toss the chickpeas with the remaining lemon juice, smoked paprika, and season with salt and pepper. Taste and adjust the seasoning as needed. Then set aside.
In a bowl whisk the ingredients for the dressing together until well combined. Add a teaspoon of water as needed to bring the dressing to a smooth consistency. Taste and adjust any of the ingredients as needed. Then set aside.
Place the meatballs over the quinoa along with the carrots, cucumber, dates, and chickpeas. Drizzle with dressing. Garnish with cilantro and mint. Serve with bread.