Preheat your oven to 400°F (200°C).

In a large mixing bowl, mix together the diced zucchini, red bell pepper, broccoli florets, sliced carrots, chickpeas, olive oil, garlic powder, salt, and pepper. Toss well.

Spread the veggie-chickpea mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and starting to caramelize.

In a small bowl, mix together tahini, maple syrup, Dijon mustard, and lemon juice. Slowly whisk in enough water until the dressing reaches your desired consistency.

Taste the dressing to adjust flavors as needed.

After roasting, let the baking sheet cool for a minute. Assemble your bowls by adding generous scoops of the veggie-chickpea mix and drizzle with the maple Dijon tahini dressing.