Preheat the oven to 425°F (220°C).

Wash and chop the bell peppers, carrots, and squash into 1-inch cubes.

In a mixing bowl, combine the chickpeas and chopped vegetables. Drizzle with olive oil and sprinkle with spices, salt, and pepper. Toss until evenly coated.

Spread the mixture on a baking sheet and roast for about 30 minutes until veggies are tender and crispy.

In a small bowl, whisk together tahini, lemon juice, and water until creamy. Adjust thickness with more water if needed.

Layer the roasted vegetable mixture in serving bowls and drizzle with tahini dressing.

Optionally, add fresh herbs or a protein like grilled chicken or tofu on top.