Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with oil. In a mixing bowl, toss the sliced zucchini, carrot, broccoli florets, quartered red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, and the chickpeas are slightly crispy.

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, a teaspoon at a time, until the dressing is pourable but still thick. Season with salt and pepper to taste.

Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.

Drizzle the bowls generously with the maple Dijon tahini dressing. Garnish with freshly chopped parsley or cilantro for added freshness and color. Serve immediately and enjoy the delightful combination of flavors and textures!