Rinse 1 cup of quinoa under cold water until it runs clear. In a pot, combine quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

While quinoa cooks, chop bell peppers, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Toss them into a large mixing bowl with olive oil and salt.

Preheat your oven to 400°F (200°C). Drain and rinse one can of chickpeas. Spread them on a baking sheet, drizzle with olive oil and spices of choice, then roast for about 20-25 minutes until golden brown.

In a small bowl, whisk together ¼ cup tahini with the juice of one lemon, garlic powder, and salt. Add water gradually until you reach your desired consistency—smooth but pourable!

Start by layering quinoa at the base of each bowl. Then artfully arrange roasted chickpeas and chopped veggies on top.

Drizzle generously with tahini dressing over everything. Sprinkle fresh herbs on top.