Step 1: Roast the Chickpeas & Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, cayenne, salt, and black pepper.
4. Spread them on half of the baking sheet in a single layer.
5. In another bowl, toss the bell pepper, zucchini, and red onion with olive oil, cumin, paprika, salt, and pepper.
6. Spread the veggies on the other half of the baking sheet.
7. Roast for 20-25 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender.

Step 2: Cook the Quinoa

8. While the chickpeas and veggies roast, bring 2 cups of water or vegetable broth to a boil in a saucepan.
9. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for 15 minutes until the liquid is absorbed.
10. Remove from heat, fluff with a fork, and set aside.

Step 3: Make the Tahini Sauce

11. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup (or honey), and salt.
12. Add water, one tablespoon at a time, whisking until smooth and pourable. Adjust seasoning to taste.

Step 4: Assemble the Bowls

13. Divide the cooked quinoa among serving bowls.
14. Top with roasted chickpeas and veggies.
15. Drizzle with the creamy tahini sauce.
16. Garnish with fresh herbs, toasted sesame seeds, sliced avocado, or a squeeze of lemon juice.