Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the rinsed and thoroughly dried chickpeas with cubed honeynut squash. Drizzle olive oil and sprinkle with your spice blend. Toss well.

Spread the mixture onto the prepared baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.

While vegetables are roasting, rinse quinoa and boil in 2 cups of water for 10–12 minutes. Let sit covered for an additional 10 minutes.

In a separate bowl, add chopped lacinato kale, drizzle with olive oil, and massage for 2–3 minutes.

In a small bowl, whisk together tahini, olive oil, maple syrup, a splash of water, and additional seasoning to taste.

In the bowl with the massaged kale, add cooked quinoa, roasted chickpeas, and honeynut squash. Toss gently to combine.

Serve the salad drizzled with the tahini dressing, warm or at room temperature.