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

Rinse one can of chickpeas under cold water and drain thoroughly, then pat them dry with a kitchen towel.

In a large mixing bowl, combine the dried chickpeas, chopped broccoli, sliced red bell pepper, and diced red onion. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, cumin, salt, and black pepper, tossing to coat.

Spread the mixture across prepared baking sheets in a single layer and roast for 25–35 minutes, tossing halfway through.

While roasting, rinse 1 cup of quinoa under cold water and combine in a saucepan with 2 cups of water or vegetable broth. Bring to a boil, then cover and simmer for about 15 minutes.

Whisk together 1/4 cup tahini, the juice of one lemon, maple syrup, minced garlic (or garlic powder), and a pinch of salt in a small bowl; add water gradually until desired consistency is reached.

To serve, layer fluffy quinoa with roasted chickpeas and vegetables, drizzling the tahini dressing on top.