Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.

In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

Place chickpeas, bell peppers, zucchini, and red onion on the prepared baking sheet.

Drizzle the vegetables and chickpeas with 2 tablespoons of olive oil and sprinkle with cumin, paprika, garlic powder, salt, and pepper; toss to coat evenly.

Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until vegetables are tender and chickpeas are slightly crisp.

In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, and warm water until the dressing is smooth and pourable.

Divide the cooked quinoa among four bowls and top each with the roasted vegetable and chickpea mixture.

Garnish each bowl with crumbled feta and fresh parsley, then drizzle with the lemon-tahini dressing before serving.