Instructions
1-Preheat your oven to 425°F (220°C) and: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2-In a large bowl, toss the diced: In a large bowl, toss the diced sweet potatoes, zucchini, broccoli, and bell pepper with olive oil, salt, and pepper until well coated.
3-Spread the vegetables evenly on the prepared: Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, or until they are golden brown and tender.
4-While the veggies roast, prepare the tahini: While the veggies roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, Dijon mustard, and enough water to thin it to your desired consistency.
5-Once the vegetables are roasted, remove them: Once the vegetables are roasted, remove them from the oven and let cool slightly.
6-In a bowl, combine the roasted veggies: In a bowl, combine the roasted veggies with chickpeas, and drizzle with tahini dressing before serving.