Preheat your oven to 425°F (220°C).
Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a pinch of garlic powder, smoked paprika, salt, and pepper, and a drizzle of olive oil.
Place the chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until they become crispy, shaking the pan halfway through.
While the chickpeas roast, press the tofu lightly to remove excess moisture and cut it into bite-sized cubes. Marinate the tofu cubes with a light sprinkle of salt, pepper, garlic powder, and a small drizzle of olive oil.
Cut the mixed vegetables (broccoli, bell peppers, zucchini) into even pieces. Toss them lightly with olive oil, salt, and pepper, then spread them on a separate baking sheet.
Roast the vegetables in the same oven for about 20 minutes, until they are tender and slightly charred on the edges.
In the last 10 minutes of roasting, add the marinated tofu to the vegetable tray so it can crisp up alongside the veggies.
For the dressing, whisk together tahini with a splash of water (if needed) to achieve a drizzling consistency. Taste and adjust seasoning.
Once all components are roasted, assemble the bowl by combining the crispy chickpeas, roasted tofu, and vegetables. Drizzle the tahini dressing on top and serve warm.