Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
Prep chickpeas and toss with pumpkin on a lined oven tray with sesame seeds and oil. Season with salt and pepper and roast for 20-25 minutes, until golden and tender.
Prep lettuce, avocado, radish and cucumber and set aside. Combine all tahihi maple sauce ingredients together in a small bowl.
Cook noodles and edamame in pot of boiling water on high heat for 5-7 minutes, until tender. Drain and rinse well. Return to pot with oil and snip in a few places with scissors, to make them easier to eat. Add 2 Tbsp tahini maple sauce to pot and toss to coat noodles. Set aside, covered.
To finish, prep coriander.
Serve noodles, veggies and pumpkin in bowls topped with remaining tahini maple sauce and coriander.