Preheat oven to 200°C fan-forced. Line a large baking tray with baking paper. Peel and trim carrots, reserving a few of the smaller carrot fronds to serve.
In a large bowl, combine the oil, honey, cumin, coriander and salt. Add the carrots and garlic. Toss until evenly coated.
Arrange carrots in a single layer on the baking tray. Roast for 20 minutes. Turn carrots and sprinkle with chickpeas. Roast for 5-10 minutes or until carrots are tender. Remove from oven. Set aside to cool slightly.
Meanwhile, combine the tahini, yoghurt and lemon juice in bowl. Season with salt and pepper. Whisk until smooth and well combined.
Drizzle carrots with the tahini mixture. Sprinkle with feta and pomegranate seeds and serve.