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

Toss the chickpeas and diced honeynut squash with olive oil, salt, and spices until coated. Spread on the sheet pan and roast for 25-30 minutes, stirring halfway through.

Rinse quinoa under cold water. In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes.

De-stem and chop kale into bite-sized pieces. Massage with olive oil and salt for 1-2 minutes.

In a blender, combine maple syrup, tahini, and apple cider vinegar. Blend until smooth, adjusting consistency as needed.

Combine roasted chickpeas, squash, quinoa, kale, and raisins/dates in a large bowl. Toss with half of the maple tahini dressing.