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

In a small bowl, combine ground cumin, coriander, onion powder, garlic powder, cayenne pepper, and Ceylon cinnamon.

Toss the chickpeas and squash in a bowl with olive oil and salt. Add the spice blend and coat evenly.

Spread the mixture on the baking sheet and roast for 25-30 minutes, stirring halfway through.

In a saucepan, combine rinsed quinoa, water, and a pinch of salt. Bring to a boil, then simmer for 10-12 minutes.

Massage the kale in a bowl with olive oil and salt for 2-3 minutes until tender.

In a separate bowl, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, garlic powder, cayenne, cinnamon, and salt until creamy.

Combine the roasted chickpeas, squash, quinoa, and kale in a serving bowl. Add pumpkin seeds and optional raisins or dates.

Drizzle with the tahini dressing and toss gently. Serve chilled or at room temperature.