Spiced roasted chickpeas, creamy hummus, and grilled vegetables layered for a hearty, plant-based bowl.
# What You'll Need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp olive oil
14 - Salt and pepper, to taste
→ Garnishes
15 - 1/4 cup fresh parsley, chopped
16 - 1 tbsp toasted sesame seeds
17 - Lemon wedges, for serving
# Step-by-Step:
01 - Preheat the oven to 425°F (220°C).
02 - Pat the chickpeas dry with a clean towel. Toss them with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper.
03 - Roast the chickpeas for 25–30 minutes, shaking the pan halfway, until golden and crispy.
04 - While chickpeas roast, preheat a grill pan over medium-high heat. Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Grill the vegetables for 6–8 minutes, turning occasionally, until tender and nicely charred.
05 - To assemble, spread a generous scoop of hummus in each bowl. Top with grilled vegetables and crispy chickpeas.
06 - Garnish with chopped parsley, sesame seeds, and lemon wedges. Serve immediately.
