1Preheat oven to 180°C and spray baking tray with olive oil.
2Place cauliflower and onion onto baking tray. Drizzle with 2 tablespoons olive oil, coating them as evenly as possible. Season with salt and pepper and place in oven for 30-35 minutes or until lightly browned.
3Pour quinoa into a medium-sized saucepan with 3 cups water. Place over a high heat and bring to a boil. Stirring occasionally, cook for 8-10 minutes or until quinoa is tender. Strain in a sieve and set aside.
4While your quinoa is cooking, place a medium frying pan over high heat and add remaining olive oil, chickpeas, paprika and minced garlic, mixing to season the chickpeas completely. Cook for 4-5 minutes or until sizzling and lightly browned. Set aside.
5For the dressing, whisk together tahini, ¼ cup water, lemon juice, garlic and cumin in a small bowl. Season to taste and set aside.
6Remove cauliflower and onions from oven and arrange on a serving platter along with chickpeas and quinoa. Drizzle with tahini dressing and season with a little salt and pepper.
7Garnish with coriander, flat leaf parsley, chilli and lemon rind. Serve immediately.
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