Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.

In a large mixing bowl, combine the broccoli florets, carrots, red bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch of black pepper. Toss until evenly coated.

Spread the seasoned vegetables in a single layer on one of the prepared baking sheets.

In the same mixing bowl (no need to wash), add the patted dry chickpeas. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch of black pepper. Toss until coated.

Spread the seasoned chickpeas in a single layer on the second prepared baking sheet.

Roast the vegetables and chickpeas for 25-35 minutes, stirring halfway through, until the vegetables are tender-crisp and lightly caramelized, and the chickpeas are golden brown and crispy. Keep an eye on them, as oven temperatures can vary.

While the vegetables and chickpeas are roasting, prepare the tahini dressing. In a small mixing bowl, whisk together the tahini, lemon juice, 2 tablespoons of water, minced garlic, 1/4 teaspoon salt, and a pinch of black pepper.

If the dressing is too thick, gradually add more water, 1 teaspoon at a time, until it reaches a smooth, pourable consistency. It should be creamy but not watery.

Divide the cooked quinoa or brown rice (if using) among four serving bowls.

Evenly distribute the roasted vegetables and crispy chickpeas into each bowl.

Drizzle generously with the creamy lemon tahini dressing.

Garnish with fresh chopped parsley and a lemon wedge, if desired. Serve immediately.