Spiced roasted chickpeas, creamy hummus, and charred vegetables for a vibrant, protein-packed vegan bowl.
# What You'll Need:
→ Chickpeas
01 - 2 (15-ounce) cans chickpeas, drained, rinsed and patted dry
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 into 1/4-inch rounds
10 - 1 red bell pepper, seeded and cut into strips
11 - 1 yellow bell pepper, seeded and cut into strips
12 - 1 small red onion, sliced into wedges
13 - 2 tablespoons 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
# How to Make It:
01 - Set the oven to 425°F and position a rack in the center.
02 - Pat the drained chickpeas thoroughly with a clean towel to remove surface moisture. In a bowl, toss chickpeas 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 a baking sheet lined with parchment. Roast 25–30 minutes, shaking the pan or stirring halfway through, until golden and crisp.
04 - While chickpeas roast, warm a grill pan over medium-high heat until hot.
05 - Toss zucchini, red and yellow peppers and red onion with 2 tablespoons olive oil and a pinch of salt and pepper. Grill in batches 6–8 minutes, turning occasionally, until tender with defined char marks.
06 - Spread about 3/8 cup (a generous scoop) of hummus across each serving bowl. Arrange grilled vegetables over the hummus and top with a portion of crispy chickpeas.
07 - Sprinkle chopped parsley and toasted sesame seeds over each bowl and add lemon wedges alongside. Serve immediately to preserve the chickpeas' crunch.
