Preheat the oven to 400°F (200°C) and place a baking sheet inside to heat.

In a large bowl, toss together the drained and dried chickpeas with cubed butternut squash. Drizzle with olive oil, and sprinkle in cinnamon, salt, and pepper. Ensure everything is well-coated.

Spread the seasoned chickpeas and butternut squash onto the preheated baking sheet in an even layer. Roast for 25–30 minutes, shaking halfway through.

In a jar, combine tahini, maple syrup, lemon juice, and a pinch of salt. Whisk together and gradually add water to reach desired consistency.

Once roasted ingredients cool slightly, spread baby kale on a serving platter, pile the warm roasted chickpeas and squash on top, and drizzle with maple-tahini dressing.

Garnish with toasted pepitas or a sprinkle of cinnamon, and serve immediately.