Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. 

Massage rice in package to break up grains. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Drain and rinse chickpeas. 

In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), combine rice, zucchini, chickpeas, stock concentrates, Turkish Spice Blend, half the garlic powder, ¼ cup water, and ½ tsp salt (½ cup water and 1 tsp salt for 4). Evenly top with feta and a large drizzle of olive oil. 

Bake on top rack until veggies are tender and cheese is just beginning to brown, 18-20 minutes.

Meanwhile, in a small bowl, combine yogurt and remaining garlic powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. 

Divide chickpea and zucchini bake betweeen plates and drizzle with garlicky yogurt sauce. Serve.