Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside.

In a mixing bowl, combine chopped carrots and drained chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until well coated.

Pour the vegetable mixture onto the heated baking sheet. Spread it in an even layer.

Roast in the oven for 25-30 minutes, tossing halfway through until carrots are tender and chickpeas are golden brown.

In a small bowl, mix tahini, lemon juice, maple syrup, and remaining olive oil. Gradually add water to achieve desired consistency.

Serve the roasted vegetables over a base of quinoa or mixed greens, drizzle with tahini dressing, and garnish with fresh herbs if desired.