Preheat the oven to 425°F (220°C). Gather your ingredients and prepare your baking sheet.

Wash and chop your seasonal vegetables into uniform pieces, about 1-inch in size.

In a large bowl, combine the chopped vegetables and drained chickpeas. Drizzle with olive oil, add spices, and sprinkle with salt and pepper. Toss until well-coated.

Spread the mixture in a single layer on the baking sheet and roast for about 30 minutes, stirring halfway through.

Once roasted, let the mixture cool slightly. Serve in bowls and top with tahini or yogurt, and any additional toppings like nuts or seeds.