Rinse quinoa under cold water, combine with water or vegetable broth in a saucepan, bring to a boil, then cover and simmer for 15 minutes, let sit for 5 minutes.

Preheat oven to 425°F. Drain, rinse, and pat dry chickpeas. Toss with olive oil and smoked paprika, spread on a baking sheet, and roast for 25-30 minutes.

Chop vegetables, toss in olive oil and salt, and roast at 400°F for 20-25 minutes until tender.

Combine tahini, lemon juice, minced garlic, salt, and pepper in a bowl, whisk until smooth, add water to desired consistency.

Layer cooked quinoa, roasted chickpeas, seasonal vegetables, and tahini dressing to serve.