Chickpea bowlswith falafel spices & roasted vegetables

• 1 can (15 oz) chickpeas, drained, rinsed and dried well
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 garlic cloves, finely grated or minced
• 2 1/2 tbsp olive oil, divided: 1 1/2 tbsp chickpeas, 1 tbsp vegetables
• 2 medium zucchini (about 1 lb), in 3/4 inch half-moons
• 1 medium red onion, in 8 wedges
• 3/4 tsp kosher salt, divided
• 1/4 tsp black pepper
• 2 cups greens, optional

Let's cook

• Heat oven to 425 F. Use a large rimmed sheet pan. Pat chickpeas very dry. Keep a little root on each onion wedge.

• Toss chickpeas with cumin, coriander, garlic, 1 1/2 tbsp oil and 1/2 tsp salt. Spread on half the pan. Or replace garlic with 1/2 tsp garlic powder.

• Toss zucchini and onion with remaining 1 tbsp oil, 1/4 tsp salt and all the pepper. Spread beside chickpeas in one layer; use another pan if crowded.

• Roast 10 minutes. Stir chickpeas and turn vegetables; roast 10 to 15 minutes more, until chickpeas are crisp and vegetables tender with browned edges.

• Divide chickpeas and vegetables between 2 bowls. If using greens, put 1 cup in each bowl first. Serve warm.