To make the chickpeas: Preheat the oven to 400ºF (200ºC, or gas mark 6) and line two baking sheets with parchment paper. In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.
To make the potatoes: In a bowl, combine the potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.
To assemble: Meanwhile, whisk together Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 7 days.
Instructions:Place the sunflower seeds in a small pot and cover them with water. Cover and bring to a boil, then adjust the heat to medium-low and simmer for 5 minutes. Strain the water from the seeds and transfer the seeds to a blender. Add the water, lemon juice, olive oil, white vinegar, and salt and puree until completely smooth, scraping down the sides a few times. You may need to add more water, 1 Tablespoon (15 ml) at a time. Store in the refrigerator for up to 10 days. Makes about 2 cups.Per serving: 112 calories; 11 g fat; 4 g carbohydrates; 2 g fiber; 1 g sugar; 4 g proteinNOTE:You will only need ½ cup Sunflower Sour Cream to make the sauce for this recipe. Use the remaining amount in other recipes calling for sour cream. It will last in the refrigerator for up to 7 days.