Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Step 2: Prepare the Zucchini and Chickpeas

In a large mixing bowl, toss the sliced zucchinis and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Make sure everything is evenly coated with the seasoning.

Step 3: Roast the Zucchini and Chickpeas

Spread the seasoned zucchini slices and chickpeas evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the zucchini is tender and slightly caramelized, and the chickpeas are golden and crispy. Be sure to toss them halfway through to ensure even cooking.

Step 4: Make the Herbed Tahini Sauce

While the zucchini and chickpeas are roasting, prepare the herbed tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, chopped parsley, salt, and pepper. Slowly add water, a little at a time, while whisking until you reach your desired consistency (smooth and pourable but not too runny).

Step 5: Assemble the Bowls

Once the zucchini and chickpeas are done roasting, remove them from the oven and let them cool slightly. In individual serving bowls, arrange a generous portion of the roasted zucchini and chickpeas. Drizzle each bowl with the herbed tahini sauce, and top with fresh parsley and sunflower seeds for added flavor and crunch.