Preheat the oven to 425°F and line a baking sheet with Reynolds Wrap® Non-Stick Foil.
Place the chickpeas, onions, cauliflower and green pepper on the prepared baking sheet. Add the olive oil, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon and toss well to combine.
Bake until the veggies soften, and the chickpeas become golden brown, 30-35 minutes, tossing halfway through. Immediately add the lemon juice and toss to combine.
Serve in bowls over grains or in a pita sandwich with tahini sauce, if desired.