Vegetarian Plate Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

On the prepared baking sheet toss carrots, zucchini, red pepper, and broccoli with 2 tbs olive oil, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper until evenly coated and spread in a single layer.

Roast for 18–22 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized at the edges. Remove from oven and keep warm.

While the vegetables roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan. Add 1 tbs olive oil and 1 tsp salt.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes.

Fluff quinoa with a fork, then stir in 1 tsp lemon zest and 2 tbs chopped fresh parsley. Taste and adjust seasoning if needed.

Pat chickpeas dry with paper towels to remove as much moisture as possible. Toss them with 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp salt.

Spread chickpeas on a small baking sheet and roast in the preheated 425°F (220°C) oven for 20–25 minutes, shaking the pan or stirring every 7–8 minutes, until golden and crisp. (If oven space is limited, roast chickpeas on a separate smaller sheet or roast alongside vegetables if timing allows.) Remove and let cool slightly; they will crisp further.

Whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 2 tbs warm water, 1 tsp minced garlic, 1 tsp maple syrup, and 1 tsp salt in a small bowl until smooth and pourable. Add a little more warm water (1 tsp at a time) if needed to reach desired consistency. Taste and adjust lemon, salt, or sweetness.

Divide 4 cups mixed greens among 2 plates or bowls (serves 2). Spoon half of the herbed quinoa onto each plate.

Arrange roasted vegetables in a section on each plate and add 1/2 cup crispy chickpeas to each.

Drizzle about 1–2 tbs of the lemon-tahini dressing over each plate (or serve on the side). Sprinkle toasted pumpkin seeds or chopped walnuts and optional 1/4 cup crumbled feta (split between plates).

Serve with lemon wedges to squeeze on top. Taste and adjust with extra salt, pepper, or dressing as desired.