An easy weeknight sheet pan meal

1. Preheat your oven to 375º. 2. To season the chickpeas, add them to a bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt, pepper, onion salt, onion powder, garlic powder, Italian seasoning, cumin, and smoked paprika (sprinkle as much as desired). Mix everything together and add to a sheet pan. 3. Season the cauliflower in the same way: drizzle with olive oil and season with salt, pepper, onion salt, onion powder, garlic powder, Italian seasoning, cumin, and smoked paprika. Mix and add to the sheet pan. 4. Slice the red onions, add them to the sheet pan, drizzle with olive oil, and season with salt and pepper. 5. Bake the pan in the oven. Remove the red onions after 15-20 minutes, as they cook quicker. Continue baking the cauliflower and chickpeas for another 15-20 minutes, flipping halfway through. 6. To make the couscous, add a drizzle of olive oil to a pot, then add minced garlic and couscous. Toast the couscous for a few minutes, then add water and boil until cooked through. Once cooked, season with salt, pepper, and plenty of lemon juice. (Alternatively, use white rice, brown rice, or mixed greens instead of couscous.) 7. For the creamy sauce, start with sour cream (or plain Greek yogurt). Add a tiny bit of water to make it drizzly, then a squeeze of lemon juice, crushed garlic, pepper, smoked paprika, and fresh parsley. Top your bowl with this sauce.