Preheat oven to 425 °F
Chop2 cups broccoli florets, 1 large carrot, and 2 small gold potatoes into bite sizes. Place on a large baking sheet.
Drain, rinse, and dry 1 can chickpeas. Add to the baking sheet and drizzle 1-2 Tbsp olive oil and ½ tsp salt over all veggies and chickpeas. Toss gently to combine and bake for 40 - 45 minutes or until desired tenderness. Stir halfway through the baking.
In a small bowl or cup, add ¼ cup tahini, fresh juice from 2 lemons, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1-2 Tbsp water to thin out. Add a little water at a time until desired creaminess.
Get a little fancy and serve with some freshly chopped parsley.
