Preheat oven to 425°F or 218°C. Line a large baking sheet with parchment paper or foil.
After rinsing the chickpeas in a colander, transfer them to a kitchen towel. Then place half of the towel over the chickpeas and rub them gently until the skins are removed.
Using a medium bowl, combine butternut squash, chickpeas, red onion, olive oil, paprika, garlic powder, salt and pepper until well coated. Transfer to the baking sheet. Bake for 10 minutes. Meanwhile, drizzle 1/2 tablespoon of olive oil over the cauliflower and season with salt and pepper. After 10 minutes, add the cauliflower to the baking sheet. Bake for another 15-20 minutes. Once the vegetables are roasted and tender and chickpeas are crispy remove from the oven.
While vegetables and chickpeas are roasting, whisk together tahini, maple syrup, garlic powder, apple cider vinegar and 1-2 tablespoon of warm water. Dressing should have a creamy texture.
Coat your hands with olive oil and massage the kale. Then add the kale to the serving bowls, arranged the roasted vegetables, chickpeas pomegranates and goat cheese. Drizzle with maple tahini dressing. Garnish with parsley.
