Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Combine drained chickpeas and diced honeynut squash in the sheet pan. Drizzle with olive oil, salt, cumin, garlic powder, and cayenne, then toss.

Roast for 25–30 minutes, stirring halfway through.

Rinse and drain quinoa. Cook in a pot with water and salt for 10–12 minutes.

Chop and massage kale in a large bowl with olive oil and salt.

Whisk tahini, apple cider, maple syrup, lemon juice, cumin, and water in a small bowl.

Combine roasted items, quinoa, kale, and raisins in a large bowl. Drizzle with half the dressing and toss.

Serve on a platter, sprinkle with pumpkin seeds, and offer remaining dressing.