Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse and dry the chickpeas thoroughly, removing any loose skins.

In a large mixing bowl, combine chickpeas, broccoli, red bell pepper, and red onion. Drizzle with olive oil and spices, then toss until well coated.

Spread the mixture on the baking sheet and roast for 25-35 minutes, stirring halfway through.

While roasting, rinse quinoa and cook it in a saucepan with water or broth; simmer for 15 minutes.

Prepare the tahini dressing by whisking tahini, lemon juice, maple syrup, minced garlic, and salt. Adjust consistency with warm water if needed.

Assemble the bowl starting with quinoa, then add roasted chickpeas and veggies, and top with tahini dressing.