Mediterranean Roasted Chickpea & Veggie Bowls with Tahini - My Home Made Recipe

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