Crispy Quinoa & Chickpea Brussels Sprout Salad with Lemon Tahini Dressing

1. Cook quinoa according to package directions. Then, place on a baking sheet, drizzle with olive oil, and season with salt, pepper, za'atar, garlic powder, and smoked paprika. Add the chickpeas to the same pan and bake on 400ºF for 18 minutes, flipping halfway through.
2. To make the dressing, combine tahini, olive oil, dijon, honey, lemon juice, salt, and pepper in a bowl and whisk until well combined.
3. Carefully use a mandolin or knife to shave the brussels sprouts.
4. Top the shaved brussels sprouts with crispy chickpeas, crispy quinoa, shaved parmesan, and the lemon tahini dressing.