# What you'll need:
→ 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 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water (to thin)
19 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss diced bell pepper, zucchini, chopped red onion, and sliced carrot with olive oil, salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and caramelized. Remove and allow to cool slightly.
03 - Bring quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
04 - In a small bowl, 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.
