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

Rinse and drain the chickpeas, then pat them dry with a towel.

Chop broccoli, red bell pepper, and red onion into bite-sized pieces.

Combine the vegetables and chickpeas in a mixing bowl; drizzle with olive oil and spices.

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

Rinse quinoa under cold water, then combine with water or broth in a saucepan and boil.

Whisk together tahini, lemon juice, maple syrup, garlic (if using), and salt. Add water for desired consistency.

Assemble the bowl with quinoa as the base, topped with veggies and chickpeas, and drizzle dressing.