Dressing

• 2 tbsp balsamic vinegar
• 1 tbsp ground cumin
• 1 tsp grated orange zest
• 1 tbsp orange juice
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp salt
• 3 tbsp olive oil

Bowl

• 1 small can chickpeas, drained, rinsed and patted dry
• 1 large zucchini 1/2" thick slices
• 1 small red onion thickly sliced
• 16 small cherry or grape tomatoes
• 1 red or yellow pepper coarsly chopped
• cooked rice or quinoa
• 1 avocado sliced
• 1/2 cup diced feta
• 1/2 cup kalamata olives, halved and pitted