Step 1

Preheat the oven to 400 F. Spray a sheet pan or large casserole dish with nonstick cooking spray.

Step 2

In a large bowl, toss together the chickpeas, cauliflower, 2 Tablespoons oil, curry powder, garlic, salt, black pepper, and paprika. Pour onto the prepared sheet pan and spread out evenly.

Step 3

Place the cauliflower chickpea mixture in the oven for 15 minutes or until the cauliflower and chickpeas are tender and golden. While the cauliflower is cooking, prepare the rice and steam the vegetables according to package instructions.

Step 4

Once the cauliflower and chickpeas are cooked, remove the pan from the oven and reduce the temperature to 350F. Add the cooked rice and optional peas to the pan, drizzle with 1 Tablespoon olive oil and toss to combine with the cauliflower and chickpeas.

Step 5

Evenly place the diced feta on top then sprinkle with parmesan. Return to the oven and bake for an additional 15 minutes at 350F.

Step 6

If desired, drizzle with extra olive oil and garnish with fresh herbs or lemon slices before serving. Season to taste

Step 7

Store in the fridge in an airtight container for up to 4 days or freeze for up to 3 months.