Crispy Chickpea & Roasted Veg Bowl

• Quinoa(240 g)
• Chickpeas(2)
• Zucchini(2)
• Bell pepper(2)
• Red Onion(1)
• Olive oil(5 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Garlic powder(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Tahini(4 tbsp)
• Lemon(1)
• Garlic(1 clove)
• Maple syrup(1 tbsp)
• Fresh parsley(15 g)

Method

1. 1

   Rinse {Quinoa}.

   ~2 min

2. 2

   Drain and dry {Canned Chickpeas}. Slice the {Zucchini} into half-moons, cut the {Bell pepper} into bite-size pieces, and slice the {Red Onion} into wedges. Finely grate {Garlic} and chop the {Fresh parsley}.

   ~8 min

3. 3

   Heat the oven to 220°C. Toss the {Canned Chickpeas}, {Zucchini}, {Bell pepper}, and {Red Onion} with {Olive oil}, {Smoked paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper} on a large tray. Spread everything out well.

   ~5 min

4. 4

   Roast for 25 minutes, tossing halfway, until the chickpeas are golden and crisp-textured and the vegetables are tender with lightly caramelized edges.

   ~25 min

5. 5

   Meanwhile, add 480ml water to a saucepan with the {Quinoa} and a pinch of salt. Bring to a boil, cover, and cook for 15 minutes. Rest for 5 minutes, then fluff.

   ~20 min

6. 6

   Whisk the {Tahini}, juice of {Lemon}, {Garlic}, {Maple syrup}, {Olive oil}, {Salt}, and {Black pepper} with 3 to 4 tbsp water until smooth and spoonable.

   ~3 min

7. 7

   Divide the quinoa between bowls and toss with most of the roasted vegetables and chickpeas. Spoon over the dressing, then finish with the remaining roasted mixture and the {Fresh parsley}.

   ~2 min