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Preheat the oven to 425ºF.
Roast chickpeas and cashews: Transfer the chickpeas and cashews to a large rimmed nonstick baking sheet, keeping them separate. Drizzle them lightly with oil, sprinkle with salt, and toss to coat evenly (optional). Bake for about 20 minutes or until the chickpeas are crispy. Remove the cashews once they are golden brown. Set aside. Change the oven setting to broil and cook for 2 minutes more for crispier chickpeas.
Roast veggies: On a second large baking sheet, place the cabbage, carrots, bell pepper, and broccoli. Drizzle with olive oil and add a dash of salt to taste. Toss well to coat the veggies with the oil. Roast them with the chickpeas and cashews for about 25 minutes or until the cabbage is slightly crispy.
Make the dressing: In a medium bowl, combine the tahini, Dijon, maple syrup, apple cider vinegar, and crushed red pepper. Mix well until the tahini seizes. Then add the cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.
Combine: Transfer the roasted veggies, quinoa (if using), and dressing to a large bowl. Mix well to incorporate the dressing. Top with the chickpeas and cashews.