A wholesome, plant-based dish featuring roasted vegetables, crispy chickpeas, and a creamy tahini dressing. Perfect for meal prep or a satisfying lunch!
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the chickpeas dry with a paper towel. Toss them with 1 tablespoon of olive oil, smoked paprika, garlic powder, and salt. Spread them on half of the baking sheet.
On the other half of the baking sheet, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the remaining olive oil and a pinch of salt and pepper.
Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are crispy.
While the veggies and chickpeas roast, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth and pourable. Adjust water as needed for consistency.
Divide the cooked quinoa or rice between bowls. Top with roasted vegetables, crispy chickpeas, and avocado slices.
Drizzle with the tahini dressing and garnish with fresh parsley or cilantro.