Heat your oven to 450ºF.

Combine the quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook 12 minutes. Remove from heat and let sit, covered, for at least 15 minutes. Fluff with a fork.

Meanwhile, add the olive oil and cauliflower florets to a large mixing bowl. Toss to coat. Lift the cauliflower out of the bowl, letting any excess oil drip back into the bowl; arrange in a single layer on half of a baking sheet. Add the chickpeas, lemon pepper seasoning, and turmeric to the bowl; toss to coat. Spread the chickpeas on the other half of the baking sheet. Sprinkle everything with salt and pepper.

Roast for 15 minutes. Flip the vegetables over, and add the zucchini. Roast another 15 minutes.

While the vegetables cook, prepare the sauce by whisking the tahini, water, lemon juice, and garlic together in a small bowl. Season to taste with salt and pepper.

To serve, divide the quinoa between four bowls. Top with roast vegetables and chickpeas, greens, and feta. Drizzle with lemon-tahini sauce. Any leftover sauce will keep for several days in the refrigerator.