Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rinse and drain a can of chickpeas, patting them dry with a kitchen towel. Toss the chickpeas in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until they're crispy and golden brown.

In a small mixing bowl, combine tahini, fresh lemon juice, and warm water. Whisk until smooth and creamy, adjusting the consistency with more water if needed. Add a splash of maple syrup or honey for sweetness if desired, along with a pinch of salt to elevate the flavors.

Using a spiralizer or a vegetable peeler, create zucchini noodles and set them aside in a colander. For the veggies, chop cherry tomatoes, red bell pepper, cucumber, and red onion into bite-sized pieces. If using a peeler for the zucchini, you can slice it into thin ribbons instead. Set all the chopped vegetables aside, ready for layering in your colorful veggie bowl.

In a large serving bowl or plate, start by forming a base of zucchini noodles. Layer the chopped vegetables on top for a vibrant appearance, arranging them neatly. Scatter the roasted chickpeas over the vegetables for added crunch and protein. Finally, drizzle the creamy tahini dressing over the entire bowl, ensuring every bite is deliciously coated. Garnish with fresh herbs if you like, and get ready to dig in!