For the Roasted Chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Roasted Vegetables:

• 1 medium sweet potato, peeled and cubed
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Salad:

• 5 oz mixed greens or arugula
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2–3 tablespoons water (to thin dressing)