• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• Core, then cut peppers into 1-inch pieces.
• Peel, then cut onions into 1-inch pieces.
• Quarter zucchini lengthwise, then cut into 1-inch pieces.
• Peel, then mince or grate garlic.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• Add zucchini, pepper, onion and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with 2 tsp (4 tsp) Middle Eastern Seasoning, salt and pepper, then toss to combine. 
• Roast in the middle of the oven for 15-17 min, until tender-crisp.

• In a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add turkey, half the garlic and remaining Middle Eastern Seasoning . Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add chickpeas and their liquid. Bring to a simmer. 
• Once simmering, reduce heat to medium. Cook for 8-10 min, stirring often, until most of the liquid is absorbed.

• To a small bowl, add mayo, hummus, half the lemon zest, half the lemon juice and remaining garlic. Season with salt and pepper, then stir to combine. Set aside.
• Reserved and drain olives. Roughly chop

• Add reserved olive brine, olives, half the parsley and remaining lemon zest to turkey and chickpeas. Stir to combine. Season with salt and pepper.
• Toss veggies with remaining lemon juice and remaining parsley.
• Divide turkey mixture and veggies between plates.
• Serve creamy hummus on the side.
• Squeeze lemon wedge over top, if desired.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**