# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salad Base
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped
→ Tahini-Lemon Dressing
13 - 1/4 cup tahini
14 - 2 tbsp fresh lemon juice
15 - 1 tbsp olive oil
16 - 1 tbsp maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tbsp water, to thin
19 - 1/4 tsp salt
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced bell pepper, zucchini, red onion, and sliced carrot with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized. Remove and let cool slightly.
03 - In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water until smooth and creamy.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and chopped parsley. Drizzle with the tahini-lemon dressing and toss gently to combine.
06 - Serve the salad warm or chilled, garnished with additional parsley if desired.
