Spiced Zucchini Salad with Marinated Feta | Middle Eastern Delight

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Thoroughly wash the zucchini, trim the ends, quarter lengthwise, and then cut into bite-sized pieces about 1.5 cm thick. Drain the chickpeas in a sieve, rinse with cold water, and drain well on paper towels.

Spread the zucchini and chickpeas on the baking sheet. Toss with approx. 25 ml of the olive oil, ground cumin, fine salt, and freshly ground pepper. Roast in the preheated oven for about 20 minutes until the zucchini has browned nicely in spots and the chickpeas are slightly crispy.