Preheat your oven to 425°F (220°C) to achieve that perfect caramelization on the carrots and crispy goodness on the chickpeas.

Wash the carrots, trim the ends, and cut them into 1-inch pieces. Rinse and drain the canned chickpeas, pat dry with a paper towel.

In a large mixing bowl, combine chopped carrots and chickpeas. Drizzle with olive oil and sprinkle your desired spices. Toss until well coated.

Spread the seasoned carrots and chickpeas on a large sheet pan in a single layer. Roast for about 25-30 minutes until carrots are tender and chickpeas are crispy.

While roasting, prepare the tahini dressing by whisking together tahini, water, maple syrup, and any additional seasonings until smooth.

Once roasted, let cool slightly before assembling the bowl with grains or greens, topped with the roasted mixture and tahini dressing.