Preheat your oven to 400°F. Rinse and drain chickpeas, then pat dry with a paper towel. Toss them lightly with a drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika and garlic powder).
Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
While the chickpeas roast, prepare the quinoa. Rinse quinoa under cold water and cook according to package instructions, then measure out 1/3 cup of the cooked quinoa.
Prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper, then roast in the oven (you can roast them alongside the chickpeas if space allows) for about 20 minutes until tender and slightly caramelized.
Steam or boil the shelled edamame until heated through if needed.
Poach the egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, swirling the water, and gently sliding in the egg. Allow it to poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
Assemble your bowl by layering the quinoa as the base, then add the roasted chickpeas, roasted vegetables, and edamame. Top with the poached egg.
Optionally, finish with a squeeze of lemon juice and a light drizzle of extra virgin olive oil for brightness, then serve immediately.