Let's cook.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the rinsed and drained chickpeas, diced bell pepper, and diced zucchini. Drizzle with 3 tablespoons of olive oil, ground cumin, and smoked paprika. Toss until the vegetables and chickpeas are evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through, until the vegetables are tender-crisp and the chickpeas are slightly golden.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the harissa paste, fresh lemon juice, and the remaining 1 tablespoon of olive oil until well combined.
After 20 minutes of roasting, remove the baking sheet from the oven and add the halved cherry tomatoes. Toss gently and return to the oven for another 5 minutes, or until the tomatoes are slightly softened.
Transfer the roasted chickpea and vegetable mixture to a serving bowl. Pour the harissa-lemon dressing over the top and sprinkle with fresh chopped parsley. Toss gently to combine and serve warm.
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