Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel. Toss them with 1 tablespoon of olive oil, cumin, smoked paprika, and a pinch of salt.
Spread the seasoned chickpeas evenly on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until they turn crispy and golden brown, filling your kitchen with a nutty aroma.
Meanwhile, rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Fluff with a fork once cooked.
While the grains cook and chickpeas roast, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, 2 tablespoons of water, and a pinch of salt until smooth and creamy. Add more water if needed to reach a pourable consistency.
Chop fresh vegetables like cucumber, cherry tomatoes, radishes, and herbs into bite-sized pieces. Arrange them beautifully in your serving bowls for a colorful presentation.
Once the chickpeas are crispy and roasted, let them cool slightly. Then, assemble your bowls by starting with a bed of fluffy quinoa, followed by the roasted chickpeas, fresh vegetables, and herbs.
Drizzle the tahini lemon dressing generously over each bowl, allowing it to seep into the grains and vegetables, adding a creamy tang.
Finish with optional toppings like slices of avocado, pumpkin seeds, or a dash of hot sauce for extra flavor and texture.
Serve the bowls at room temperature, allowing the flavors to meld for a few minutes. Enjoy the crunchy, creamy, and refreshing bites in every spoonful!