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Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
Cook the rice according to package instructions (or see note for stovetop and Instant Pot preparations).
Whisk grapeseed oil, cider vinegar, cumin, maple syrup, ginger, salt, and pepper.
Spread carrots and onion on the baking sheet and drizzle half of the sauce on top. Use your hands to toss the vegetables with the sauce until they’re evenly coated.
Transfer the baking sheet to the oven and roast for 15 minutes, or until the bottoms of the vegetables are browned.
After 15 minutes, remove the baking sheet from the oven. Add the chickpeas to the baking sheet with the vegetables and pour the remaining sauce on top. Toss until the vegetables and chickpeas are evenly coated.
Return the baking sheet to the oven and roast for another 15 minutes, or until the vegetables are tender and browned.
In the meantime, whisk tahini, lemon peel, lemon juice, garlic, and maple syrup. Gradually whisk in water one tablespoon at a time until you reach a sauce consistency. (The sauce should be thick and creamy but easy to pour.) Add salt and pepper to taste.
Divide the cooked rice, vegetables, and chickpeas between bowls. Drizzle Lemon Tahini Sauce on top of each bowl.
Serve with avocado, mint, basil, walnuts, and lemon wedges if desired.