Preheat your oven to 375F and line a baking sheet with parchment. Rinse the quinoa the quinoa with cold, running water through a fine sieve. When the water runs clear (after a minute or two) drain the quinoa. Place the quinoa in a pot with the water. Bring the mixture to boil. Reduce the heat to low. Simmer the quinoa, covered, for 13 minutes, or until all of the water has been absorbed. Remove the quinoa from heat. Allow it to sit for five minutes before fluffing it with a fork and setting it aside.
Place the pumpkin seeds in a food processor fitted with the S blade. Grind them to a fine meal. Add the chickpeas and quinoa. Pulse to combine well. Add the sun dried tomato, tahini, lemon juice, za'atar spice, salt, pepper, garlic, and chives. Pulse continually, until the mixture has all come together. Add water if the mixture is very dry; it should hold together firmly when squeezed together, neither very crumbly nor wet.
Shape the mixture into 4-6 patties. Bake for 30 minutes, flipping halfway through. Alternately, you can grill or pan fry the patties for about 3-4 minutes per side, till crispy.
To make the tahini sauce, whisk or blend all ingredients together till smooth, adding a tablespoon of water if the dressing is very thick. Serve the burgers on toasted buns, pita, or in lettuce wraps, drizzled with the dressing.