Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

Chop vegetables and transfer to a large mixing bowl. Rinse and drain chickpeas and pat dry with a paper towel. Combine with the chopped vegetables.

Combine the olive oil, garlic, salt, pepper, dried parsley, dried basil and dried thyme in a small bowl and whisk to combine. Add the olive oil mixture to the vegetables and chickpeas and mix to fully coat.

Transfer vegetables and chickpeas to baking sheets and roast for 40-45 minutes or until fully cooked and chickpeas are crispy. Remove baking sheets from the oven and cool.

Meanwhile, as the vegetables are cooking, prepare the pesto by combining all ingredients in a small food processor or blender and process of high until fully blended.

Once vegetables are roasted (and cooled) and pesto is prepared, combine the salad. In a large mixing bowl toss together the cooked freekeh, kale, dried cranberries, sesame seeds and avocado. Add the roasted vegetables and yogurt tahini dressing and toss well to combine.

Serve with fresh lemon and sesame seeds, if desired.