Mediterranean Roasted Chickpea & Veggie Bowls with Tahini

Name: Mediterranean Roasted Chickpea & Veggie Bowls with Tahini
Total time: 45 min
Ingredients: 1 cup (185 g) dry quinoa, rinsed; 2 cups (480 ml) water or vegetable broth; 1 can (15 oz or 425 g) chickpeas, drained, rinsed, and patted dry; 1 medium zucchini, sliced into half-moons; 1 small eggplant, cut into 1-inch cubes; 1 red bell pepper, cut into bite-size pieces; 1 small red onion, cut into wedges; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper, optional; 1 teaspoon dried oregano; 3/4 teaspoon fine sea salt, divided; 1/4 teaspoon black pepper; 1/3 cup (80 g) tahini, well stirred; 3 tablespoons fresh lemon juice; 1 small garlic clove, finely grated; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon fine sea salt; 3-5 tablespoons cold water, as needed; 1 cup (130 g) diced cucumber; 1/3 cup (45 g) pitted kalamata olives, halved; 1/4 cup (15 g) chopped fresh parsley; Lemon wedges

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Make Mediterranean Roasted Chickpea & Veggie Bowls with Tahini for a colorful plant-based dinner with crispy chickpeas, caramelized vegetables, quinoa,…

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