Middle Eastern Chickpea and Vegetable Skewers with Tahini Drizzle

Preheat a grill or grill pan to medium-high heat.

In a large bowl, combine the drained chickpeas, red bell pepper, zucchini, and red onion. Drizzle with olive oil, cumin, smoked paprika, salt, and black pepper. Toss gently to coat all ingredients evenly.

Thread the chickpea and vegetable mixture onto 8 skewers, alternating ingredients for visual appeal.

Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender-crisp and lightly charred.

While the skewers are grilling, prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and creamy. Add more water if needed to reach a pourable consistency.

Remove the skewers from the grill and arrange them on a serving platter. Drizzle generously with the prepared tahini sauce.

Serve immediately as a light and flavorful lunch.