Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread chickpeas on 1 prepared tray. Sprinkle with paprika, 2 teaspoons cumin and season with salt. Gently toss to coat. Bake for 40 minutes or until golden and crispy. Cool chickpeas on tray.
Meanwhile, combine oil, 1 teaspoon cumin, coriander and half the garlic in a large bowl. Add sweet potato, pumpkin and carrots and toss to coat. Spread vegetable mixture on remaining prepared tray and bake with chickpeas, turning once, for 25-30 minutes or until tender.
Meanwhile, combine remaining cumin, remaining garlic, tahini, yoghurt, lemon juice and honey in a bowl. Set dressing aside in fridge until required.
Combine spinach, roasted vegetables and crispy chickpeas in a large bowl. Top with avocado and sprinkle with pomegranate seeds (if using). Serve with yoghurt dressing.
Serving Size 4