Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper.

Rinse and drain the canned chickpeas thoroughly and pat them dry. Peel and cut the carrots into even-sized pieces. In a mixing bowl, combine the carrots and chickpeas, drizzle with olive oil, and season with cumin, paprika, salt, and pepper.

Line your baking sheet with parchment paper. Spread the seasoned carrots and chickpeas in a single layer on the pan.

Roast in the preheated oven for 25–30 minutes, shaking halfway through for even roasting. The carrots should be tender and lightly browned, and the chickpeas crispy.

While the vegetables roast, prepare the tahini dressing by whisking together tahini, water, maple syrup, and lemon juice until smooth.

Once roasted, let the carrots and chickpeas cool slightly, then layer them in bowls and drizzle with tahini dressing before serving.