Cookwith - Spiced Chickpea Shawarma Bowl with Roasted Vegetables & Lemony Tahini

Ingredients

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 1/2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 3/4 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1 cup cauliflower florets (about 1/4 small head)
• 1 medium carrot, peeled and sliced into sticks
• 1 small red onion, cut into thick wedges
• 1/2 cup uncooked bulgur wheat
• 1 cup water
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (plus more for garnish)
• For the Lemony Tahini Sauce:
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1/2 clove garlic, finely grated or minced
• 2 tbsp water (plus more to thin)
• Toppings:
• 2 tbsp pomegranate arils
• Warm pita bread (optional, for serving)
• Chopped cucumber-tomato salad or pickled turnips/olives (optional, for serving)