Preheat your oven to 425°F (220°C).

Peel and slice your carrots into even sticks. Drain, rinse, and pat dry your chickpeas.

In a large mixing bowl, combine 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 baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through.

In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and water to make the dressing.

Assemble your bowl with a base of quinoa, top with roasted carrots and chickpeas, and drizzle with tahini dressing.