Preheat the oven to 200C and line a baking sheet with parchment paper..
Place the chickpeas, carrots, oil, salt, pepper, and cayenne pepper onto the sheet. Use your hands to mix until the carrots are well coated in the oil and spices.
Roast the carrots for 25-30 minutes, or until they are golden and softened.
While the carrots are cooking, make the tahini sauce. Add the tahini, vinegar, olive oil, mustard, syrup, salt, and garlic to a small jar or container. Shake until well mixed and add water to thin to a pourable consistency if needed.
Once the carrots are ready, place the rucola onto a large plate or platter. Top with the carrot and chickpea mixture, then with the tahini dressing and raisins or pomegranate seeds. Serve immediately.