Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing

2 cups broccoli or broccolini florets only,
2 cups halved Brussels sprouts,
1 medium-large sweet potato,
cut into 1-inch pieces (about 2 cups),
1 can (14-ounce) chickpeas (drained, rinsed),
olive oil (or lemon juice for oil free),
garlic powder,
salt and freshly ground black pepper.

For the dressing:
½ cup Dijon mustard,
½ cup tahini,
½ cup water,
¼ cup apple cider vinegar,
2 tablespoons maple syrup,
or to taste,
2 tablespoons freshly squeezed lemon juice,
Salt and freshly ground black pepper to taste.

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