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Preheat your oven to 200 °C / 400 °F.
Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired.