Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

OPTIONAL: Spread the drained chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help achieve extra crispiness! — or simply remove the skins that come off.

VEGGIES: Add the eggplant and/or zucchini, bell pepper, onion, and olives (optional) to the parchment-lined baking sheet. Drizzle with olive oil and toss to evenly distribute the oil. Sprinkle evenly with salt and toss once more. Push the veggies toward one side of the pan slightly to make room for the chickpeas. It’s okay if they overlap a bit, or you can opt to use an additional baking sheet if you prefer to spread them out.

CHICKPEAS: In a small bowl (or directly on the baking sheet) combine the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne. Toss to evenly coat the chickpeas in the oil and spices, then transfer to the open space on the baking sheet.

Roast the veggies and chickpeas on the center rack for 25-30 minutes, tossing halfway through, until the veggies are tender and the chickpeas are golden and slightly crispy. While your veggies roast, make the green tahini sauce and (optionally) quinoa or rice for serving.

To serve, divide grains (optional), veggies, and chickpeas between bowls and top with green tahini sauce (there will be leftover sauce*). Leftovers will keep separately in the refrigerator for 2-3 days. Not freezer friendly.