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

• To an unlined baking sheet, add zucchini, peppers, onions and 1 tbsp (2 tbsp) oil. 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 tbsp (2 tbsp) oil over medium-high. When the pot 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.
• Drain olives and reserve brine. Roughly chop olives.

• 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 a lemon wedge over top.

If you've opted to get turkey, add 1tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook beef**