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Mix the chickpeas, turmeric, cumin and a little oil. Place on a large metal baking sheet (don’t overcrowd) and roast at 190c until golden and crispy (around 20 mins)
In a wide pan colour the courgettes on both sides with a little olive oil, salt and pepper over a medium heat. Don’t overcrowd the pan too much, cook in batches if necessary until the courgettes are well coloured and tender
Simmer the quinoa in a large pan of salted water until tender, then drain. Dress with a little olive oil and lemon
For the dressing mix the tahini, 1 tsp lemon and 1 tbsp water, adding more water if necessary to make a loose dressing. Season to taste
Muddle all ingredients together on a plate