Spiced roasted chickpeas with hummus, grilled zucchini and peppers for a vibrant, protein-rich Mediterranean bowl.
# What you need:
→ Chickpeas
01 - 2 (15-ounce) cans chickpeas, drained and rinsed
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon fine salt
07 - 1/4 teaspoon freshly ground black pepper
→ Hummus
08 - 1 1/2 cups hummus (store-bought or homemade)
→ Grilled Vegetables
09 - 1 medium zucchini, sliced
10 - 1 red bell pepper, cored and cut into strips
11 - 1 yellow bell pepper, cored and cut into strips
12 - 1 small red onion, sliced into rings
13 - 2 tablespoons extra-virgin olive oil
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - 1/4 cup fresh parsley, chopped
16 - 1 tablespoon toasted sesame seeds
17 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F and position the rack in the center.
02 - Pat the drained chickpeas very dry with a clean kitchen towel or paper towels. Toss the chickpeas in a bowl with 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.
03 - Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, shaking the pan or stirring halfway through, until the chickpeas are golden and crisp. Remove from the oven and set aside to cool slightly.
04 - Heat a grill pan over medium-high heat. Toss the zucchini, red and yellow peppers and red onion with 2 tablespoons olive oil and a pinch of salt and pepper. Grill the vegetables for 6 to 8 minutes, turning occasionally, until tender and lightly charred. Transfer to a platter.
05 - Spoon approximately 3/8 cup to 1/2 cup hummus into each serving bowl and spread into a shallow layer. Arrange the grilled vegetables over the hummus, then scatter a generous portion of roasted chickpeas on top.
06 - Garnish each bowl with chopped parsley, toasted sesame seeds and lemon wedges. Serve immediately; optionally drizzle with tahini or a squeeze of lemon for extra brightness.
