Start by preparing the cauliflower. Cut it into evenly sized bite-sized florets and place them in a mixing bowl. Drizzle with a light amount of oil or oil spray, then season generously with Moroccan spices such as paprika, cumin, garlic powder, turmeric, cinnamon, salt, and pepper. Toss well until every floret is coated — the seasoning shouldn’t sit only on the surface; it should cling to the cauliflower. Spread in a single layer on a lined baking tray or air fryer basket, making sure the pieces aren’t crowded so they can crisp instead of steam. Roast or air fry until golden, slightly charred on the edges, and tender — usually around 18–25 minutes depending on your appliance.

While the cauliflower cooks, prepare the chickpeas. Pat them completely dry using a paper towel — removing moisture helps them crisp rather than soften. Place them in a bowl and lightly coat with oil or spray, then sprinkle paprika, garlic powder, salt, pepper, and a touch of cinnamon or chili if you prefer a little heat. Toss gently until evenly coated. Spread the chickpeas in a single layer on a tray or air fryer basket and cook until crunchy and golden. Allow them to cool for a minute or two after cooking — they become even crispier as they rest.

Prepare your protein choice next. If using cooked chicken breast, slice or shred it, then warm it in a nonstick pan with just a sprinkle of paprika, cumin, and a squeeze of lemon juice to refresh the flavor and keep it juicy. If using tofu, press it first to remove excess moisture, then cut into cubes and season with the same spices. Pan-sear or air fry until lightly browned on the outside while remaining tender inside. Taste and adjust seasoning so it matches the flavors of the bowl.

Make the yogurt sauce by whisking together Greek yogurt, lemon juice, a small pinch of salt, and optional garlic (fresh, minced, or powdered depending on preference). Add a splash of water to thin the sauce slightly if needed — it should drizzle smoothly rather than sit in a thick blob. Taste and adjust to preference: more lemon for brightness, more salt if it feels flat, or a tiny bit of herbs such as parsley or mint for freshness.

Assemble the bowl while everything is warm. Add a base of roasted cauliflower, pile on your protein choice, and sprinkle in the crispy chickpeas. Drizzle the yogurt sauce generously over the top. Add finishing touches such as chopped herbs, pomegranate seeds, a lemon wedge, or a sprinkle of sesame seeds if you’d like extra color and texture. Serve immediately and enjoy the flavorful balance of warm spices, creamy sauce, tender protein, and crunchy chickpeas.