Preheat your oven to 400°F (200°C).

Trim and halve the Brussels sprouts; rinse and drain the chickpeas, then pat dry.

In a large bowl, combine chickpeas and Brussels sprouts with olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Spread the mixture on a sheet pan, ensuring space for roasting.

Roast for 25-30 minutes or until golden brown and crispy, stirring halfway through.

Serve warm or let cool for a delightful lunch option.