Preheat your oven to 425°F (220°C).

Prepare the ingredients by peeling and chopping the carrots into uniform 1-inch pieces.

Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.

In a large mixing bowl, combine the chopped carrots and chickpeas. Drizzle 2 tablespoons of olive oil over them, then add smoked paprika, ground cumin, garlic powder, salt, and black pepper.

Toss everything together to ensure even coating.

Place a large rimmed baking sheet into the oven to preheat.

Remove the hot baking sheet from the oven and pour the carrot and chickpea mixture onto the sheet, spreading it out in a single layer.

Roast the carrots and chickpeas for about 25-30 minutes, tossing halfway through.

Check for doneness; the carrots should be fork-tender and golden-brown, and chickpeas should be slightly crisp.

While the vegetables are roasting, whisk together tahini, lemon juice, maple syrup, and the remaining olive oil in a small bowl or jar.

Gradually add water, one tablespoon at a time, until the dressing is smooth and pourable.

Once roasted, serve the mixture directly from the pan or assemble individual bowls with a base of quinoa or mixed greens, topped with roasted veggies.

Drizzle generously with tahini dressing and garnish with fresh herbs, if desired.