Let’s walk through this simple and healthy bowl preparation:

1. Preheat Oven and Prepare Ingredients:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Drain and rinse the chickpeas thoroughly. Pat them very dry with paper towels.
• Slice the zucchini and halve the cherry tomatoes (if large).

2. Season Chickpeas and Veggies:

• In a large bowl, combine the dried chickpeas, sliced zucchini, and cherry tomatoes.
• Drizzle with the olive oil. Sprinkle with cumin, salt, and pepper. Toss everything well until evenly coated.

3. Roast:

• Spread the seasoned chickpeas and vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded for proper roasting.
• Roast for about 20 minutes, or until the chickpeas are slightly crisped and golden, and the vegetables are tender and slightly caramelized. You can stir them halfway through if desired.

4. Make Tahini Dressing:

• While the chickpeas and veggies roast, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, and maple syrup.
• Gradually whisk in water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency you like. Season with a pinch of salt and pepper if desired.

5. Assemble the Bowls:

• Divide the cooked quinoa among your serving bowls.
• Top the quinoa with the roasted chickpeas, zucchini, and cherry tomatoes.
• Drizzle generously with the prepared tahini dressing.

6. Serve:

• Serve the Roasted Chickpea and Veggie Bowls immediately while the roasted components are warm.

A healthy, delicious meal ready in about 30 minutes!