Spiced roasted chickpeas, hummus and grilled vegetables for a vibrant, protein-packed Mediterranean bowl.
# Components:
→ Chickpeas
01 - 2 (15-oz) cans chickpeas, drained and rinsed
02 - 2 tablespoons 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, cut into strips
11 - 1 yellow bell pepper, cut into strips
12 - 1 small red onion, sliced
13 - 2 tablespoons 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 line a baking sheet with parchment paper.
02 - Thoroughly pat the drained chickpeas dry with a clean towel. Toss them in a bowl with 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet and roast 25–30 minutes, shaking or stirring once halfway through, until golden and crisp.
04 - While the chickpeas roast, heat a grill pan over medium-high heat. Toss zucchini, red and yellow peppers, and red onion with 2 tablespoons olive oil and a pinch of salt and pepper.
05 - Grill the vegetables 6–8 minutes, turning occasionally, until tender and nicely charred; transfer to a plate and keep warm.
06 - Divide 1 1/2 cups hummus among four bowls, spreading each into a shallow layer. Top each with a portion of grilled vegetables and a generous handful of crispy chickpeas.
07 - Finish with chopped parsley, toasted sesame seeds, and lemon wedges. Optionally drizzle with tahini or an extra squeeze of lemon. Serve immediately.
