Roasted Chickpeas & Veggies with Lemon Tahini

Name: Roasted Chickpeas & Veggies with Lemon Tahini
Cuisine: American
Ingredients: • 1 can chickpeas (14 ounces), drained, and rinsed; • 1 large sweet potato, cut into 1-inch pieces; • 1 large head of broccoli, cut into bite size florets; • Drizzle of olive oil, balsamic vinegar or fresh lemon juice; • Dash of garlic powder; • Dash of dried herbs; • Dash of paprika; • Salt and freshly ground black pepper to taste; • 1 large avocado, sliced; • 2/3 cup tahini; • Juice of 2 medium lemons; • Zest of one medium lemon; • 2 tablespoons maple syrup; • 2 cloves garlic; • 1/3 cup water, plus more as needed; • Salt to taste