Preheat your oven to 425°F (220°C) to ensure optimal roasting.

Line a baking sheet with parchment paper or lightly oil it for easy cleanup.

In a mixing bowl, combine chopped carrots and drained chickpeas. Drizzle with olive oil, and sprinkle in salt, pepper, and spices. Toss everything together.

Spread the seasoned carrots and chickpeas in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway.

While the veggies are roasting, whisk together tahini, maple syrup, a bit of water, and lemon juice until smooth.

Once the vegetables are roasted, serve them over a base of cooked quinoa or rice and drizzle with tahini dressing.