Quinoa Bowl with Roasted Chickpeas and Halloumi

Preheat oven to 400°F (200°C).

Rinse the quinoa in a fine-mesh sieve.

In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

While the quinoa is cooking, prepare the chickpeas. In a bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.

Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy, stirring halfway through.

While the chickpeas are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and crispy.

In a small bowl, whisk together the tahini, lemon juice, and water to form a dressing. Add more water, a tablespoon at a time, if you prefer a thinner consistency.

Assemble the bowls: divide the cooked quinoa, roasted chickpeas, halloumi, cherry tomatoes, cucumber, and red onion among 4 bowls.

Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.