# Components:
→ Chickpeas & Marinade
01 - 2 cans (15 ounces each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 2 tablespoons za'atar seasoning
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon garlic powder
07 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper
09 - Juice of 1 lemon
→ Vegetables
10 - 1 large red bell pepper, cut into 1-inch pieces
11 - 1 large zucchini, sliced into ½-inch rounds
12 - 1 small red onion, cut into 1-inch wedges
13 - 8 cherry tomatoes
→ Finishing
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges, for serving
# Method:
01 - In a large mixing bowl, combine the olive oil, za'atar seasoning, smoked paprika, ground cumin, garlic powder, sea salt, black pepper, and lemon juice. Whisk until well incorporated.
02 - Add the drained and rinsed chickpeas and the prepared vegetables (bell pepper, zucchini, red onion, and cherry tomatoes) to the bowl. Gently toss to ensure all components are evenly coated with the marinade.
03 - Thread the marinated chickpeas and vegetables alternately onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
04 - Preheat your grill or grill pan to medium-high heat.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning the skewers occasionally, until the vegetables are tender and exhibit a light char.
06 - Transfer the fire-roasted skewers to a serving platter. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges.
