Preheat oven to 400 degrees.

In a large bowl, combine chickpeas, broccoli, cauliflower, and radishes. Drizzle with oil, garlic powder, and salt, and mix well to coat.

Place the mixture on a rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between.

In a medium pot, add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and let rest for 10 minutes. Fluff with a fork.

In a small bowl, mix together tahini, optional nutritional yeast, lemon juice, salt, and 2 tablespoons of water. Combine well and add more water as needed to thin. Adjust seasoning with salt or lemon to taste.

In individual bowls, place vegetables on top of 1/2 - 2/3 cup of quinoa. Add a generous amount of sauce on top. Garnish with freshly chopped parsley.