Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing

Ingredients

• 1 large zucchini, sliced into rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, sliced into wedges
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1/4 cup water (or more for desired consistency)
• Salt to taste