Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper, adjust to taste
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 medium red onion, chopped
  • 1/4 cup tahini
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1/4 cup water, more as needed
  • 1 cup cooked quinoa or brown rice, for base
  • Fresh parsley, chopped, for garnish
  • Sliced cucumber and cherry tomatoes, for topping

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine chickpeas with olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Toss to coat.
  3. Spread seasoned chickpeas on one side of a baking sheet. Add diced red bell pepper, zucchini, and onion on the other side. Drizzle with olive oil, salt, and pepper. Roast for about 25-30 minutes, stirring halfway through.
  4. In a bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust water for desired consistency.
  5. Cook quinoa or rice according to package instructions while the chickpeas and vegetables roast.
  6. In serving bowls, layer a base of quinoa or rice, top with roasted chickpeas and vegetables, and drizzle with tahini sauce. Garnish with chopped parsley and sliced cucumbers and cherry tomatoes.