Preheat the oven to 400°F.
Rinse and drain 3/4 cup chickpeas. Pat them dry and toss with a small drizzle of olive oil, salt, pepper, and a pinch of dried herbs. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.
While the chickpeas roast, press the tofu gently to remove excess moisture, then cut into cubes. In a skillet over medium heat, add a splash of olive oil and lightly sauté the tofu until all sides are golden.
Prepare the quinoa by rinsing it under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio), bring to a boil, then simmer until water is absorbed (about 15 minutes). Fluff with a fork.
Chop your mixed vegetables (zucchini, bell pepper, red onion) into bite-sized pieces. Toss them with a little olive oil, salt, and pepper, and roast in the oven (you can use the same sheet as the chickpeas if space permits) for about 15 minutes until tender with a slight char.
In a small bowl, whisk together freshly squeezed lemon juice, chopped fresh herbs (such as parsley and thyme), salt, and pepper to make a bright dressing.
Assemble the bowl by layering the cooked quinoa, roasted chickpeas, sautéed tofu, and roasted vegetables. Drizzle the lemon-herb dressing over the top.
Serve warm and enjoy your nutritious, flavorful bowl!