Vegan Mediterranean Stuffed Zucchini Boats

Directions

1. CHICKPEA HUMMUS - In a blender or food processor, blend one can of chickpeas with the garlic clove, cumin, paprika, lemon juice, 2 Tbsp of olive oil, water and ¼ tsp of sea salt. - Mix everything until it's creamy - you may need to scrape down the sides a few times or add another tablespoon of water to create a creamy consistency. - Set the hummus aside.
2. CHICKPEA CROUTONS - Preheat the oven to 400°F. - Place the second can of chickpeas on a clean kitchen towel to dry for a few minutes. Gently rub them with the towel and remove any skins that come off the chickpeas - it's okay if most are still on the chickpeas. - In a bowl, toss the chickpeas with 1 Tbsp extra virgin olive oil and the remaining ½ tsp sea salt. (Save the bowl for later, don't wash it yet.) - Lay out all the chickpeas on a baking sheet so they don't overlap. - Bake for ~ 20 minutes, shaking the pan halfway through baking to make sure they get an even roasting. Once done, the chickpeas will be crispy on the outside and chewy in the center. - In the same bowl lined with olive oil used to toss the chickpeas before baking, pour in the hot chickpeas. - Toss with the dried oregano, thyme, garlic powder and dried onion. Set aside to cool a bit.
3. ZUCCHINI BOATS - Turn the oven down to 350°F. - Lay the zucchini with the skin side down on a cutting board and use a spoon to scrape out the seeded center from each zucchini half. Don't scrape all the way through - keep at least ½ inch of zucchini on the bottom. It should look like a canoe. - Spread some of the hummus on each zucchini half. - Top each zucchini boat with sliced olives, cherry tomato halves, shredded vegan cheese or feta cheese. - Bake until the cheese is melted and the zucchini is tender, about 15 minutes. - Finally, top each zucchini boat with your chickpea croutons for some extra crunch and flavor.