Crunchy spiced chickpeas, creamy hummus and charred vegetables in a vibrant, protein-rich bowl—easy, vegan, gluten-free.
# What You'll Need:
→ Chickpeas
01 - 2 (15-ounce) cans chickpeas, drained, rinsed and patted dry
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 sea 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 1/4-inch thick
10 - 1 red bell pepper, stemmed, seeded and cut into strips
11 - 1 yellow bell pepper, stemmed, seeded and cut into strips
12 - 1 small red onion, peeled and 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, finely chopped
16 - 1 tablespoon toasted sesame seeds
17 - Lemon wedges, for serving
# Method Steps:
01 - Position a rack in the center of the oven and preheat to 425°F.
02 - Spread the drained chickpeas on a clean kitchen towel and pat thoroughly to remove surface moisture; transfer to a bowl and toss with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt and pepper until evenly coated.
03 - Arrange chickpeas in a single layer on a parchment-lined baking sheet and roast 25 to 30 minutes, shaking or stirring halfway through, until deeply golden and crisp; remove from oven and set aside to cool slightly.
04 - While chickpeas roast, heat a grill pan over medium-high heat; toss zucchini, bell peppers and red onion with 2 tablespoons olive oil, salt and pepper to coat evenly.
05 - Working in batches if necessary, grill vegetables 6 to 8 minutes, turning occasionally, until tender with char marks; transfer to a plate and keep warm.
06 - Spread about 1/4 cup hummus in the base of each serving bowl, arrange a portion of grilled vegetables on top and finish with a generous handful of roasted chickpeas.
07 - Scatter chopped parsley and toasted sesame seeds over the bowls, serve with lemon wedges and, if desired, a drizzle of tahini or a squeeze of fresh lemon juice.
