Mediterranean Quinoa Bowls with Roasted Chickpeas
[Vegan]

For the Roasted Chickpeas:

1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a rimmed baking sheet with parchment paper and set aside.
2. Toss the chickpeas in a bowl with the spices and olive oil; mix well. Spread them out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir the chickpeas, and roast for 10 to 15 more minutes until browning and crunchy. They will continue to crisp up as they cool.

For the Quinoa:

1. Heat the oil in a pot over medium heat on the stove. Add the quinoa and sauté for 2 to 3 minutes to toast, stirring frequently to prevent burning. Carefully add the vegetable broth. Increase the heat to high and bring to a boil, cover, and then reduce the heat to low. Simmer for 10 to 15 minutes until tender. Add salt and pepper, if desired, to taste.
2. While the quinoa is cooking, toss the cucumbers, tomatoes, onion, parsley, lemon, and salt in a bowl. Mix well. Taste and adjust the seasoning, if needed.
3. To assemble the bowls: Place 1 cup (55 g) of salad greens in the bottom of a bowl. Top it with 3/4 cup (139 g) of quinoa, one-quarter of the cucumber-tomato salad, one-quarter of the roasted chickpeas, and 2 to 3 tablespoons (28 to 45 ml) of the Citrus Tahini Sauce.

For the Citrus Tahini Sauce:

1. Place all the ingredients in the bowl of a food processor or blender. Process continuously until well combined, 1 to 2 minutes. Thin with additional water, if desired. Store in an airtight container in the refrigerator for up to 5 days.