Preheat oven to 425°F.

Add red onion and eggplant to a baking sheet and toss with 1/3 olive oil. Bake for 20 minutes.

Meanwhile, combine chickpeas with another 1/3 olive oil, garlic, sumac, 1/2 salt, and pepper. Toss to coat.

Spoon chickpeas around onions and eggplant and bake another 10- 15 minutes until chickpeas are crispy.

Meanwhile, prepare the quinoa. Add quinoa and water to a saucepan and bring to a boil. Lower to simmer and cook until quinoa is tender and has absorbed all the water, 10-20 minutes.

Add parsley and tomatoes to a bowl and toss with remaining olive oil, salt, and lemon juice.

To assemble, place quinoa in a bowl and top with roasted eggplant, red onions, chickpeas, tomatoes, and hummus.