Step 1: Roast the Chickpeas

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel. Removing excess moisture helps them get crispier.
3. Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
4. Spread the chickpeas on a baking sheet in a single layer.
5. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy. Set aside to cool.

Step 2: Prepare the Lemon Herb Tahini Dressing

1. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, and minced garlic.
2. Stir in the chopped dill and parsley.
3. Add the maple syrup (if using), salt, and pepper.
4. Whisk until smooth and creamy. Adjust the consistency with more water if needed.

Step 3: Assemble the Bowl

1. In a large serving bowl, start by adding a base layer of fresh spinach.
2. Arrange the roasted chickpeas, sliced avocado, cherry tomatoes, red onion, shredded carrots, and sliced cucumber on top.
3. Drizzle generously with the lemon herb tahini dressing.

Step 4: Garnish and Serve

1. Sprinkle with chopped parsley for a burst of color and flavor.
2. Serve immediately to enjoy the crispiness of the chickpeas.