Lemony Chickpea and Vegetable Bowls

Ingredients

• 2 cans Chickpeas
• 3 tablespoons Olive Oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Broccoli Florets
• 1 medium Red Bell Pepper
• 1/2 medium Red Onion
• 1 cup Cherry Tomatoes
• 1/2 medium Cucumber
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 3 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water
• 1 clove Garlic

Instructions

1. 1Preheat your oven to 400°F (200°C). Drain the 2 cans of chickpeas in a colander and rinse them thoroughly under cold running water. In a medium bowl, combine the drained chickpeas with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then toss until evenly coated.
2. 2Spread the coated chickpeas in a single layer on a baking sheet and roast in the preheated 400°F (200°C) oven for 20 to 25 minutes, or until they are crispy and golden brown. While the chickpeas roast, cut the 1 cup of broccoli florets into bite-sized pieces (about 1-inch), cut the 1 medium red bell pepper into 1-inch pieces, and slice the 1/2 medium red onion into thin wedges.
3. 3In a separate bowl, combine the cut 1 cup of broccoli florets, 1 medium red bell pepper, and 1/2 medium red onion with the remaining 1 tablespoon of olive oil, tossing to coat. After the chickpeas have roasted for 10 minutes, carefully add the seasoned vegetables to the same baking sheet, spreading them in a single layer, and continue roasting everything together for another 15 minutes, until the vegetables are tender-crisp and slightly charred. While the vegetables and chickpeas are in the oven, combine the 1 cup of quinoa with the 2 cups of vegetable broth in a medium saucepan and bring to a boil over medium-high heat.
4. 4Once the quinoa and broth mixture is boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit, covered, for 5 minutes to allow the quinoa to steam and become fluffy, then fluff with a fork. While the quinoa rests, mince the 1 clove of garlic and whisk it in a small bowl with the 3 tablespoons of tahini, 2 tablespoons of lemon juice, and 2 tablespoons of water until the dressing is smooth and creamy.
5. 5Slice the 1/2 medium cucumber into thin rounds and leave the 1 cup of cherry tomatoes whole. Divide the fluffy 1 cup of cooked quinoa evenly among four serving bowls, then top with the roasted chickpeas and vegetables, sliced 1/2 medium cucumber, and 1 cup of cherry tomatoes. Drizzle the prepared lemon-tahini dressing over the top of everything in each bowl and serve immediately.

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