Rainbow Roasted Vegetable Bowl with Tangy Tahini Dressing

Ingredients

• 2 tablespoons olive oil
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 tablespoon tahini paste
• 1 teaspoon paprika
• 2 medium broccoli heads, chopped into florets
• 3 carrots, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• 1 ripe avocado, sliced
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground pepper