Preheat the oven to 425°F. Line a sheet pan with parchment paper or use non stick pan coated in olive oil.

Drain and rinse 2 cans of chickpeas.

Prepare the cauliflower into small florets.

In a large bowl, stir together
• Oregano (1 1/2 tablespoons)
• Basil (2 teaspoons)
• Parsley (2 teaspoons)
• Garlic Powder (2 teaspoons)
• Salt (1 1/2 teaspoons)
• Black Pepper (1/2 teaspoon)
• Olive Oil (3 tablespoons)
• Cauliflower Florets
• Chickpeas

Toss until fully coated.

Transfer the mixture to the prepared sheet pan and spread out in a single layer.

Place the lemon halves cut side down in the center.

Bake until the chickpeas are crispy and the cauliflower is fork-tender, 18 to 20 minutes.

Add 2 cups of uncook rice to the Instant Pot with 2 cups of broth.

Make the lemon-dill sauce: In a small bowl, whisk together the:
• Greek Yogurt (1 cup, whole-milk)
• Fresh Parsley (1/4 cup, finely chopped)
• Fresh Dill (3 tablespoons, finely chopped)
• Olive Oil (1 tablespoon)
• Garlic Powder (1 teaspoon)
• Salt (1/2 teaspoon)

When the cauliflower and chickpeas are done and the roasted lemons are cool, squeeze the juice into the dill sauce. Stir to combine.

Assemble the bowls: Divide the rice among four bowls and top with the cauliflower and chickpeas. Drizzle with sauce.