Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas. Pat dry with paper towels. Toss chickpeas with half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast chickpeas in the middle of the oven, stirring halfway through cooking, until golden brown, 24-26 min.

While chickpeas roast, cut zucchini into 1/2-inch rounds. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together half the yogurt (use all the yogurt for 4 ppl), lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

Add zucchini, tomatoes, half the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to one side of another baking sheet. Season with salt and pepper, then toss to combine.

Pat turkey dry with paper towels. Season with remaining garlic salt and remaining Mediterranean Spice Blend. Season with pepper. Place on the other side of the baking sheet with veggies. Roast in the top of the oven, until veggies are tender and turkey is cooked through, 12-14 min.\*\*

Thinly slice turkey. Divide turkey, chickpeas and veggies between plates. Dollop lemony yogurt over turkey. Squeeze over a lemon wedge, if desired.