Preheat oven to 400℉ (200℃). Line a baking sheet with parchment paper.
Mix together the paprika, salt and pepper in a small bowl. Set aside.
Using a large bowl, add cauliflower, sweet potato, red pepper, red onion and garlic. Drizzle 1½ tablespoons of olive oil and sprinkle most of the spice mixture over the vegetables. Toss the vegetables until well coated. Transfer to the baking sheet and spread out the vegetables into a single layer leaving an area for the chickpeas.
Add the chickpeas to the large bowl, add the remaining olive oil and spice mixture, toss until coated. Transfer to the baking sheet. Roasted for about 30 minutes, stirring halfway through until the sweet potatoes and cauliflower are tender and slightly crispy.
While the vegetables are roasting, prepare the ingredients for the dip so they are ready when the garlic and chickpeas are roasted. Using a blender or food processor, add the yogurt and tahini, roasted garlic, half of the roasted chickpeas, olive oil and lime juice. Season with salt and pepper. Add water while the blender or food processor is running. The dip should be smooth. Adjust the consistency if more water is needed.
To serve, add dipping sauce to each serving plate, arrange the roasted vegetables on top. Serve with kale, parsley and feta. Enjoy!!
