Cook quinoa according to package directions. Set aside to cool.
Pre-heat oven to 425°F.
Toss the chickpeas, carrots, onion and brussels sprouts in a large bowl with oil; season with salt and pepper and arrange on a baking sheet.
Re-using the large bowl, toss the chicken, zucchini, bell pepper, onion, olive oil, oregano, basil, garlic powder, onion powder and salt. Spread out on a second baking sheet and arrange the lemon slices underneath.
Bake in the oven for 15 minutes, until veggies are soft and chicken is cooked through.
While veggies/chicken/chickpeas are roasting, shake together the tahini dressing ingredients.
Chickpea Buddha Bowls: divide the cooked quinoa, and carrots/brussels/onion/chickpeas into two 2 cup storage containers. Drizzle with tahini dressing.
Greek Chicken Wraps: divide the chicken/bell pepper/zucchini/onions into two 2 cup storage containers (remove the lemon slices). Sprinkle with feta cheese.
Storage: Store in the fridge for up to 4 days.
To Serve: Chickpea Buddha Bowls: you may enjoy this cold or re-heated.
Greek Chicken Wraps: heat in the microwave, then spoon into a tortilla or wrap.