Preheat your oven to 400°F (200°C). This will ensure that your vegetables roast quickly and evenly.

Slice the red onion into rounds. If using delicata squash, halve it and remove the seeds. Then slice it into half-moons. For parsnips, peel them and cut diagonally into 2-inch pieces. Keep in mind that even-sized pieces help everything cook evenly.

Place the sliced onion, delicata squash, and parsnips in a large mixing bowl. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, garlic powder, and black pepper. Toss everything until the veggies are well coated.

Spread the seasoned veggies out on a large baking sheet in one even layer. This step is crucial for ensuring that they roast well, rather than steam.

Transfer the sheet pan to the oven. Roast for about 20 minutes, or until the vegetables start to soften.

While the veggies roast, in another bowl, mix the chickpeas, tomato paste, smoked paprika, ground coriander, maple syrup, and the remaining salt and olive oil. Make sure the chickpeas are evenly coated with the seasoning mixture.

After 20 minutes, take the sheet pan out of the oven. Add the chickpea mixture on top of the veggies and gently mix everything. Return to the oven and roast for an additional 15-20 minutes, or until everything is nicely golden and tender.

While the veggies and chickpeas roast, make the herbed tahini sauce. In a small bowl, whisk together lemon juice, tahini, olive oil, dill, parsley, cumin, salt, and pepper. Add water to achieve the desired consistency.

Once everything is done cooking, let it cool for a moment. Drizzle the herbed tahini sauce over the veggies and chickpeas, and sprinkle with toasted sesame seeds if desired. Enjoy your dish!