While rice is cooking, prepare the marinated chickpeas. In a small mixing bowl whisk together the olive oil and juice of one lime (save one squeeze to finish the roll). Season with salt, pepper and cumin. Add diced serrano pepper, cherry tomatoes and 1/2 can rinsed chickpeas. Mix well. Set aside to marinate.
Once rice is done, place one nori sheet (bumpy side up) on a sushi rolling mat that has been wrapped in plastic wrap. Using a fork or wet fingers, press cooked sushi quinoa rice onto the mat firmly leaving 1 inch of nori uncovered.
Arrange your chickpea filling on the rice closest to the nori edge that you left without rice. You are going to roll that uncovered nori around the filling to get it started. Add cilantro and a squeeze of lime juice. **You are going to make 2 rolls so use about half your filling ingredients on each.
Pick up the edge of your rolling mat and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. Use the mat to pull it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the mat free as you continue to roll forward and continuing to pinch along the length of the roll as you go. Unroll the mat and you should have a beautiful sushi roll!
The hardest part IMO is cutting. Move the roll to a cutting board. I use a separate piece of plastic wrap which I lay over the top, pull snug and tuck in slightly all around (some people fully wrap the roll before cutting but I found that left me with shreds of plastic wrap to pick off). Using a serrated knife, gently cut your sushi into pieces and then carefully remove the plastic wrap. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
Serve 1 roll per person with soy sauce for dipping and wasabi paste on the side (optional).