Preheat oven to 350 (180C). Line 2 x cookie sheets with parchment paper.
Place broccoli evenly spaced on to one sheet. Place carrot evenly spaced onto half of the other one. Drizzle with 3-4 tablespoons grape seed oil and season with salt and pepper.
In a medium sized bowl put chickpeas, lemon juice, spices and grape seed oil and mix well till chickpeas are evenly coated. Place onto other half of sheet with carrot.
Place on to two shelves in oven for about 30 minutes, swapping shelves halfway. Give chickpeas a shuffle at this point.
Whilst vegetables are roasting make dressing. In a small bowl place all ingredients together and mix till combined.
Once vegetables and chickpeas are roasted add to a large bowl with baby spinach. Add dressing and toss.