Step 1: Preheat and Prepare the Vegetables
Preheat your oven to 400°F (200°C). Start by trimming and halving your Brussels sprouts. Drain and rinse the chickpeas thoroughly. Pat the chickpeas dry using a clean kitchen towel or paper towels—this will help them crisp up during roasting.

Step 2: Season and Roast the Brussels Sprouts and Chickpeas
Spread the Brussels sprouts and chickpeas on a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything well to coat evenly. Arrange the Brussels sprouts cut side down for maximum caramelization. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even roasting. The Brussels sprouts should be golden brown and slightly crispy, and the chickpeas should be crunchy.

Step 3: Prepare the Honey Mustard Tahini Dressing
While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, honey (or maple syrup), apple cider vinegar, and lemon juice. Add 1-2 tablespoons of water, if needed, to reach your desired dressing consistency. It should be smooth and pourable but not too runny. Season with salt and pepper to taste.

Step 4: Toast the Walnuts
In a small dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until they are lightly browned and fragrant. Set aside to cool slightly.

Step 5: Assemble the Bowls
Once the Brussels sprouts and chickpeas are perfectly roasted, it’s time to assemble your bowls. Divide the roasted veggies and chickpeas between two bowls. Top with the toasted walnuts and thinly sliced apples. Drizzle generously with the honey mustard tahini dressing. Garnish with fresh parsley for a pop of color and freshness, if desired.