Preheat the oven to 425° while prepping.
Make the tahini sauce by adding all ingredients to a high speed blender and blending until smooth. Set aside.
To dry out the chickpeas a bit, place them between two paper towels while you prep the carrots.
Toss the carrots in the olive oil, salt, and make sure every carrot is covered evenly. Spread the carrots out on a baking sheet and bake for 15 minutes. Turn the oven to broil and bake for another 3 minutes.
While the carrots are in the oven, toast the chickpeas by heating a skillet over medium high heat and adding 1 tbsp olive oil. Once heated, add the dried chickpeas and the seasonings and saute for about 10-15 minutes until the outside is slightly crispy. Remove from the heat.
To serve, drizzle the tahini sauce on top of the roasted carrots and add the chickpeas on top. Garnish with fresh parsley if desired.