Ingredients:

  • 2 cans (15 oz/425g each) chickpeas, drained and patted dry
  • 2 medium (300g) zucchini, diced into ½ inch cubes
  • 1 large (200g) red bell pepper, diced
  • 1 medium (150g) red onion, wedged
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) garlic powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • 2 cups (370g) quinoa
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • ½ cup (75g) crumbled feta cheese
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (60ml) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 clove (5g) minced garlic
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the drained chickpeas, diced zucchini, red bell pepper, and red onion on the baking sheet with olive oil, oregano, garlic powder, salt, and pepper. Spread in a single layer.
  3. Roast for 25-30 minutes, tossing halfway through, until chickpeas are slightly crisp and vegetables have charred edges.
  4. Cook 2 cups (370g) of quinoa according to package instructions. Fluff with a fork and let cool completely to prevent condensation in containers.
  5. Prepare the emulsion by whisking together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually whisk in warm water until the dressing is velvety and pourable.
  6. Assemble the bowls by dividing the cooled quinoa evenly among 4 airtight containers.
  7. Top the quinoa with the roasted vegetable and chickpea mixture. Add fresh cucumber and cherry tomatoes to one side.
  8. Garnish with crumbled feta and chopped parsley. Store dressing in separate containers or drizzle just before serving.