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

In a small bowl, mix together 1 teaspoon each of cumin, coriander, onion powder, garlic powder, and cayenne, along with a pinch of cinnamon.

Toss drained and dried chickpeas with peeled and cubed honeynut squash. Drizzle with olive oil and sprinkle the prepared spice blend and salt to taste. Spread evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through.

Rinse 1 cup of quinoa under cold water. In a pot, combine with 2 cups of water, bring to a boil, reduce to simmer, cover, and cook for 10-12 minutes. Remove from heat and let it steam for an additional 10 minutes.

Chop 4 cups of Lacinato kale and massage with olive oil and salt for 2-3 minutes until tender.

Whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, ½ teaspoon of garlic powder, and a pinch of cayenne until smooth.

In a large serving bowl, mix the cooked quinoa, roasted chickpeas, honeynut squash, and kale. Drizzle half of the dressing over and toss gently.

Plate the salad into individual bowls, drizzle with the remaining dressing, and top with pumpkin seeds.