Preheat the oven to 425°F (220°C).

In a mixing bowl, combine the cubed potatoes, chickpeas, olive oil, salt, and black pepper. Toss until well coated.

In a small bowl, whisk together gochujang, soy sauce, maple syrup, and sesame oil until smooth.

Spread the potato and chickpea mixture onto a baking sheet in a single layer.

Drizzle the gochujang sauce over the mixture and toss to coat evenly.

Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.

Remove from the oven and let cool slightly.

Garnish with toasted sesame seeds and sliced green onions before serving.