This salad mixes roasted vegetables with fresh ones for a balance of flavors and textures. Chickpeas and pumpkin seeds make it filling enough for lunch or dinner, and the tahini yogurt dressing pulls everything together. The mix of warm and cold keeps it interesting, and the dressing adds a nutty, tangy flavor that works with everything. It’s simple to prep ahead and easy to scale for a crowd. We pack it for road trips since it holds up well in containers, but it’s just as good served fresh at home as a main dish or a colorful side.