Preheat your toaster oven to 425°F (220°C) on the Bake setting. Line the toaster oven baking pan with foil and place it inside to preheat for 5 minutes — a hot pan is the secret to extra caramelization.

While the pan heats, pat the drained chickpeas completely dry with paper towels. Any moisture will cause them to steam instead of crisp, so take an extra minute here.

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, pepper, and red pepper flakes (if using) until evenly coated. In a separate small bowl, toss the dried chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt.

Carefully remove the hot baking pan from the toaster oven using oven mitts. Spread the Brussels sprouts cut-side down in a single layer on one half of the pan. Scatter the chickpeas on the other half. Avoid overcrowding — the hot pan should sizzle when the vegetables hit it.

Roast at 425°F for 18–22 minutes, shaking the chickpeas and flipping the Brussels sprouts at the halfway point (around the 10-minute mark). Continue roasting until the Brussels sprouts are deeply golden and caramelized on the cut side and the chickpeas are crisp and golden brown.

While the vegetables roast, whisk together the honey, lemon juice, lemon zest, and Dijon mustard in a small bowl until smooth. Set aside.

Remove the pan from the toaster oven. Immediately drizzle the honey lemon dressing over the hot Brussels sprouts and chickpeas and toss gently directly on the pan.

Scatter the freshly grated Parmesan evenly over the top. Return the pan to the toaster oven and roast for an additional 2–3 minutes until the Parmesan is melted and just beginning to turn golden at the edges.

Transfer to a serving platter or bowl, garnish with fresh parsley and toasted pine nuts if using, and serve immediately while the chickpeas are still crispy.