Preheat the oven to 200°C.
Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika.
Season with salt and pepper. Roast for 30-40 mins, until tender.
Remove from the oven and toss in the chickpeas, coating them with the spices.
Leave to cool slightly. Scatter the salad, chickpeas, preserved lemon rind and carrots over a large serving plate. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.