Delicata Squash & Roasted Chickpea Bowl with Harissa Yogurt

1. Preheat your oven to 425°F (220°C).
2. Rinse and drain one can of chickpeas, then pat them dry thoroughly. 
3. Prepare the delicata squash: leave the skin on, slice it in half lengthwise, scoop out the pulp and seeds, then cut it crosswise into 1/2-inch slices.
4. Cut a big handful of cherry tomatoes in half.
5. Spread the dried chickpeas, delicata squash slices, and halved cherry tomatoes evenly on a large baking sheet.
6. Drizzle olive oil generously over all the vegetables. If desired, season the chickpeas with garlic salt. Use your hands to toss everything together on the baking sheet to ensure even coating.
7. Bake for approximately 30 minutes, or until the squash is tender, the tomatoes are soft, and the chickpeas are slightly crispy.
8. While the vegetables are roasting, prepare the harissa yogurt: In a small bowl, blend Greek yogurt and harissa together. Add water gradually, stirring, until the yogurt reaches your desired consistency for drizzling.
9. To assemble the bowl, start with a base of brown rice. Top with the roasted cherry tomatoes, roasted delicata squash, and roasted chickpeas.
10. Drizzle generously with the prepared harissa yogurt and garnish with hemp seeds and fresh mint.