Roasted Chickpeas and Quinoa Veggie Bowl

1. Soak the raw chickpeas in the water for at least 6 hours. Drain and rinse well. Lay the chickpeas on a paper towel and pat dry with a kitchen towel or paper towel.
2. Preheat the oven to 400°F. Transfer the chickpeas into a baking dish. Add half of the canola oil into the baking dish and mix with chickpeas until they are evenly coated with oil. Spread them in an even layer. Bake for 35-40 minutes or until the chickpeas are golden brown. Remove from oven. Let them cool in the baking sheet for 10 minutes before transferring them into a container.
3. Heat a sauté pan over high heat until it is hot. Lay the zucchini in the sauté pan with skin side up. Keep the stove at medium heat and cover the sauté pan with a lid. Cook for 8 minutes or until the zucchini fleshy side is brown. Remove from heat and remove the zucchini to a cutting board. Let the zucchini cool slightly and then slice into thin half-moons.
4. Heat the same sauté pan over high heat until it is hot. Add 1 teaspoon of canola oil and wait for 15 seconds before adding the cherry tomatoes. Stir continuously for 15 seconds and then add dill (save about 1 teaspoon of dill for garnishing). Sauté for another 15 seconds. Set aside.
5. In a mini grinder, grind and mix the salt and all the spices. Sprinkle ¼ teaspoon of the spice and salt mixture over the roasted chickpeas. Set aside.
6. In a mixing bowl, combine the cooked quinoa, zucchini squash, cherry tomatoes, and dill. Add the remaining canola oil, salt and spices mixture and lemon juice. Toss gently.
7. Add roasted chickpeas before serving and toss gently again. Garnish with fresh dill. Serve warm or cold.