Wash and peel beets and carrots then using spiralizer create the noodles. Keep the noodles separate and toss each group with ½ tsp of olive oil and sprinkle with salt and pepper.
Place side by side on a baking sheet and place into oven. Cook for 10 minutes, moving them around halfway through the cooking time. Remove and allow to cool.
While the carrots and beets are cooking, wash the zucchini and then use spiralizer to create zoodles.
To prepare the dressing,
Grate the clove of garlic with a small grater. Chop more if it’s still too chunky. You want it fairly smooth, so it mixes in with the other ingredients. Add the tahini, lemon juice, olive oil, salt and pepper. Mix well with a whisk. Taste and adjust seasonings.
If you prefer it to have more lemon flavor you can add more juice. Once the flavor is where you want it, gradually add in about ¼ cup of warm or hot water until the sauce is still thick but will drizzle.
Assemble the salad
Place the roasted veggies, zucchini noodles and onion slices in a bowl. Top with chickpeas, sesame seeds, hemp seeds and drizzle with dressing.