Spiced Chickpea and Vegetable Grain Bowl

Rinse 1/3 cup quinoa under cold water. In a small pot, combine quinoa with 2/3 cup water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, drain and rinse 1/2 cup chickpeas. Pat dry with paper towels to remove excess moisture.

In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add chickpeas, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until chickpeas are golden and crispy. Remove from pan and set aside.

In the same skillet, add 1 teaspoon olive oil. Add 1/2 diced red bell pepper and 1/2 diced zucchini. Sauté for 4-5 minutes until vegetables are tender but still have some bite. Add 1/2 cup halved cherry tomatoes and 1 cup baby spinach. Cook for 1-2 minutes until spinach is wilted. Season with remaining 1/8 teaspoon salt.

Make the tahini dressing by whisking together 1 tablespoon tahini, juice from 1/2 lemon, and 1 tablespoon water until smooth.

Assemble the bowl: Place cooked quinoa at the base, arrange spiced chickpeas and sautéed vegetables on top. Drizzle with tahini dressing and garnish with 1 tablespoon chopped fresh parsley.