Preheat your oven to 425 degrees F. Place a large rimmed baking sheet in the oven while it preheats. A hot pan promotes caramelization and better browning.

In a large mixing bowl, combine the chopped carrots, thoroughly dried chickpeas, olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.

Carefully remove the hot baking sheet from the oven using oven mitts. Pour the carrot and chickpea mixture onto the pan and spread into a single even layer without crowding. Use two baking sheets if needed. Listen for the sizzle when the vegetables hit the hot surface.

Roast for 25 to 30 minutes. At the 15-minute mark, remove the pan and toss everything with a spatula for even browning. Return to the oven and continue roasting until carrots are tender with caramelized edges and chickpeas are golden and slightly crisped.

While the vegetables roast, make the tahini dressing. Whisk together the tahini, lemon juice, maple syrup, and olive oil in a small bowl. Add cold water one tablespoon at a time, whisking after each addition, until smooth and pourable. Taste and adjust seasoning as needed.

Assemble the bowls by starting with your chosen base. Spoon the roasted carrot and chickpea mixture on top. Drizzle generously with tahini dressing and finish with your preferred garnishes. Serve immediately.