Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a medium bowl, combine the drained and rinsed chickpeas with 30ml (2 tbsp) of olive oil, the shawarma spice blend, 3g (1/2 tsp) salt, and 1g (1/4 tsp) black pepper. Toss well to ensure the chickpeas are evenly coated.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are slightly crispy and golden brown. Shake the pan halfway through for even roasting.

While the chickpeas are roasting, prepare the couscous. Bring 400ml (1.7 cups) of vegetable broth or water to a boil in a medium saucepan. Once boiling, stir in the 250g (1.5 cups) of couscous. Cover the saucepan, remove it from the heat, and let it stand for 5-7 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork.

Prepare the tahini dressing. In a small bowl, whisk together 60ml (1/4 cup) tahini, 30ml (2 tbsp) lemon juice, 1 minced garlic clove, and 60ml (1/4 cup) water. Whisk until smooth and creamy. Add more water, 1 teaspoon at a time, if needed to reach your desired consistency.

Assemble the bowls. Divide the fluffed couscous among four bowls. Top with the roasted chickpeas, diced cucumber, diced tomatoes, thinly sliced red onion, and chopped fresh parsley.

Drizzle the tahini dressing generously over each bowl. Serve immediately.