• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced into rounds or half-moons
• 1 yellow squash, sliced into rounds or half-moons
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2-3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh herbs like parsley or basil, for garnish
• Optional: Lemon wedges for serving, or a drizzle of balsamic glaze

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables and Chickpeas:
   • In a large bowl, combine the zucchini, yellow squash, red bell pepper, red onion, cherry tomatoes, and chickpeas.
   • Add the minced garlic, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Toss everything together to coat evenly.
3. Roast the Vegetables:
   • Spread the vegetable and chickpea mixture in a single layer on a large baking sheet. Make sure everything is spread out evenly to ensure proper roasting.
   • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
4. Serve:
   • Once roasted, remove from the oven. Taste and adjust seasoning if needed.
   • Garnish with fresh parsley or basil and a squeeze of lemon or drizzle with balsamic glaze for extra flavor.

Serving Suggestions:

• Serve as a main dish or as a side.
• Pair with cooked quinoa, couscous, or rice for a more filling meal.
• Enjoy with a dollop of hummus or a yogurt-based sauce for added creaminess.

Chef’s Tips:

• For a spicier version, add a pinch of red chili flakes or cayenne pepper to the vegetable mix before roasting.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.