For The Main For The Dressing

1. Sprinkle potatoes with half of their seasonings and give them a good shake. Line a baking tray with parchment paper and roast them on it for about 20 to 25 minutes at 400 degrees F. Make sure to flip them over halfway through and add the remaining half of the seasonings then.
2. While the potatoes roast, cook the quinoa according to the instructions on the package. You can use water or vegetable broth. Once cooked, let it cool on a tray or mixing bowl and mix in the juice of half a lemon.
3. In a separate pan, cook the bell peppers and mushrooms on medium heat along with their olive oil and seasonings for 6 to 8 minutes, stirring every now and then until they brown. Move them to a plate. Add the chickpeas with their oil and seasonings to the same pan and cook for another 3 to 4 minutes on medium heat.
4. Serve everything with the dressing, including the tomatoes and olives. You can also add them on top of some greens or even have them on the side. You can optionally top it off with chopped fresh parsley and more lemon juice