Here is one we want to give a try soon from Food52.
Reference Link:
Broccoli Cauliflower Chickpea Bowl:

• Serves
  5

Author Notes

Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A super EASY and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner or snacking! —Megan Olson

Ingredients

• 
  4 cups
  
  broccoli florets, about 1 medium broccoli
  
  
• 
  4 cups
  
  cauliflower, ~ 1 medium cauliflower
  
  
• 
  1
  
  15 oz can chickpeas, rinsed & drained
  
  
• 
  ¹/₂ teaspoon
  
  garlic powder
  
  
• 
  ¹/₂ cup
  
  cashews
  
  
• 
  1 tablespoon
  
  tahini
  
  
• 
  2 tablespoons
  
  lemon juice
  
  
• 
  ¹/₂ teaspoon
  
  salt
  
  

Directions

1. Soak cashews 3-4 hours in a bowl of water or until softened.
2. Preheat oven to 400 degrees F. Prepare two baking sheets with parchment paper or cooking spray.
   Add broccoli and cauliflower to one baking sheet and sprinkle with garlic powder, salt and pepper.
3. Rinse chickpeas and pat dry using a wash cloth or paper towels. Place chickpeas on the second baking pan and sprinkle with salt and pepper.
4. Roast broccoli, cauliflower and chickpeas about 30 minutes until they are soft and cooked through.
   While they are roasting, prepare the dressing by adding soaked cashews, tahini, salt and lemon juice to a a blender or food processor.
5. Mix until thoroughly combined and transfer to a bowl.
6. Remove vegetables and chickpeas from the oven, assemble bowls and drizzle with dressing.
7. Store chickpeas, vegetables and dressing separate to retain freshness up to a week.

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

Read full article here:
Broccoli Cauliflower Chickpea Bowl

reco low-cal