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Preheat your oven to 425F and line 2 baking trays with parchment paper.
Dry your chickpeas in a clean kitchen towel, then add the chickpeas, seasonings, oil and a sprinkle of salt and pepper to one sheet pan and toss to combine.
To the other pan, add your cauliflower, gnocchi, garlic cloves in their peels and onions. Add the oil and dry seasonings along with a pinch of salt and pepper and toss to evenly coat.
Place both sheet pans in the oven and roast for 25-30 minutes until golden and crisp, giving everything a toss at the 20 minute mark.
To prepare the sauce, remove the garlic from the sheet pan and once cool enough to handle by hand, peel and add the cloves to a small bowl with miso paste. Mash the garlic with a fork or spoon until well mashed then add in the juice of half a lemon along with a pinch of salt. Mix everything until well combined then add the tahini and whisk again until it thickens. Add water 1 tablespoon at a time and mix until the sauce is to your desired consistency.
Add your gnocchi, cauliflower, onion and chickpeas to a plate and then drizzle with the sauce when ready to serve.