Sheet Pan Za’atar Chickpeas and Vegetables

with Israeli couscous / creamy Dijon sauce

Let the oven do all the work to first roast vegetables and then broil chickpeas until golden. Israeli couscous and a creamy sauce give this meal added flavor and texture.
Smarts: The roasted vegetables are the star here, so be sure to give them plenty of space on the pans (so they turn golden brown instead of steam) and don't forget to season them well - salt will help draw out their natural flavors.