Vibrant bowl with roasted veggies, quinoa, chickpeas, and tangy lemon-tahini dressing—light and wholesome.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon black pepper
→ Chickpeas
12 - 1 can (15 ounces) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon salt
→ Lemon-Tahini Dressing
16 - 1/4 cup tahini
17 - 2 tablespoons freshly squeezed lemon juice
18 - 2 tablespoons water, plus more as needed
19 - 1 garlic clove, minced
20 - 1/4 teaspoon salt
→ Toppings
21 - 1/4 cup fresh parsley, chopped
22 - 1/4 cup crumbled feta cheese (optional)
23 - Lemon wedges
# How To Make It:
01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - In a large bowl, toss the zucchini, red bell pepper, onion, and cherry tomatoes with olive oil, oregano, cumin, and black pepper. Spread evenly onto the prepared baking sheet.
04 - Roast the vegetables in the oven for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
05 - Toss chickpeas with olive oil, smoked paprika, and salt in a small bowl. Spread onto a separate baking sheet and roast for 15 to 20 minutes until crispy.
06 - Whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Add additional water if needed to reach a drizzling consistency.
07 - Divide cooked quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley, feta if using, and a lemon wedge.
