Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 medium (7 oz / 200g) zucchini, diced
  • 1 large (6 oz / 170g) red bell pepper, diced
  • 1/2 medium (3 oz / 85g) red onion, cut into wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) water
  • 1 cup (140g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (70g) Kalamata olives, pitted
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80g) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss chickpeas, zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until charred and golden-brown.
  2. Combine uncooked quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed (about 15 minutes). Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water until the dressing reaches a creamy, pourable consistency. Season with a pinch of salt.
  4. Divide the fluffed quinoa among four bowls. Top each bowl with a portion of the roasted vegetables and chickpeas, diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta.
  5. Garnish with chopped fresh parsley and drizzle generously with the lemon tahini dressing.