Preheat your oven to 425°F (220°C).

Peel and slice the carrots into even sticks. Drain and rinse the chickpeas, then pat them dry.

In a large mixing bowl, combine the sliced carrots and dried chickpeas. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat.

Spread the mixture on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through.

While roasting, whisk together tahini, maple syrup, lemon juice, a pinch of salt, and enough water to create a creamy consistency.

Once roasted, let cool slightly, then assemble in a bowl and drizzle with tahini dressing.