Preheat the Oven:
Preheat oven to 425°F (220°C). Place a large rimmed baking sheet inside while it heats.

Season the Vegetables:
In a large bowl, toss carrots and thoroughly dried chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

Roast:
Carefully spread mixture onto the hot baking sheet in a single layer. Roast for 25–30 minutes, tossing halfway through, until carrots are tender with caramelized edges and chickpeas are golden and slightly crisp.

Make the Dressing:
In a small bowl, whisk tahini, lemon juice, maple syrup, and remaining 1 tablespoon olive oil. Add water 1 tablespoon at a time, whisking until smooth and pourable.

Assemble:
Serve roasted carrots and chickpeas over your choice of base. Drizzle generously with tahini dressing and garnish as desired.