Heat the oven and prep pans: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.

Prep the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer for 30 seconds to remove bitterness. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Chop the veggies: Cut the sweet potato into 1/2-inch cubes. Slice the red pepper, onion, broccoli, and zucchini into bite-size pieces. Aim for similar sizes so they roast evenly.

Season and roast: Spread veggies on the pans without crowding. Toss with 2–3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Roast 20–25 minutes, tossing halfway, until edges are browned and tender.

Crisp the chickpeas: Pat chickpeas dry with a towel. Toss with a little olive oil, salt, and paprika. Add to a corner of the baking sheet for the final 15–18 minutes, until lightly crisp.

Make the dressing: In a bowl, whisk 1/4 cup tahini with the zest and juice of 1 lemon, 1–2 teaspoons maple syrup or honey, 1 grated garlic clove, 2 tablespoons olive oil, 1/4 teaspoon salt, and a splash of water. Add water 1 tablespoon at a time until pourable and creamy.

Toast the nuts or seeds: In a dry skillet over medium heat, toast almonds or pumpkin seeds for 3–4 minutes, stirring, until fragrant. Let cool.

Assemble the salad: In a large bowl, combine the fluffed quinoa, roasted veggies, chickpeas, chopped herbs, and greens. Add half the dressing and toss gently. Taste and add more dressing, salt, or lemon as needed.

Finish and serve: Top with toasted nuts or seeds. Add crumbled feta and dried fruit if using. Serve warm, room temp, or chilled.