Preheat the oven to 425°F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.

Remove the chickpeas from the oven and top with 1/2 teaspoon each of garlic powder, thyme, and salt. Use a spoon to stir everything together then place back in the oven for 15 minutes until crispy.

Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 teaspoon each of garlic powder, coriander, Five Spice, and thyme. Drizzle with 1 tablespoon or more oil as needed, then toss together to evenly coat. Spread the squash out on the tray in a single layer then place in the oven on the bottom rack for 15 minutes or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.

To the last tray add the brussels sprouts and onions. Top with 1 tablespoon of oil, the maple syrup, 1 tsp fresh thyme, and 1/2 teaspoon each garlic powder, coriander, Five Spice, fennel seeds, and a pinch of salt. Toss to evenly coat then spread out evenly on the baking tray and bake for 12-15 minutes. Transfer the roasted squash to the tray of brussels sprouts and toss to combine.

While everything is roasting, make the dressing. To a small mixing bowl add the tahini, maple syrup, garlic, mustard, cilantro, lime zest, and juice, and a generous pinch of salt then whisk to combine. The sauce will thicken at which point you can whisk in 3 tablespoons of water to thin it out. If you want the sauce thinner, add 1 tablespoon of water at a time until desired consistency is achieved.

To serve, add a cooked grain of choice to a bowl then top with a portion of the brussels sprout squash mix, crispy chickpeas then drizzle with the dressing before tossing together to coat and enjoy!