• Line a 9" x 13" Baking Sheet like you would usually do, set aside. NOTE: For this recipe, I used my 9 x 13 Fleximat placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 425℉/220℃.

SMASHED ZUCCHINI SALAD PREPARATION

• Place the zucchini down onto a cutting board or the counter. Use a rolling pin or a heavy pan to smash the zucchini into medium sized pieces. Repeat with the remaining zucchini.
  2 zucchini
  
• Transfer the zucchini into a colander then sprinkle liberally with salt. Let the zucchini sit for 10 minutes then use a paper towel to wipe and gently squeeze the moisture from the zucchini. Do not rinse with water. 
  Sea Salt
  
• Arrange the smashed zucchini onto the prepared Baking Sheet, add the olive oil, paprika, and garlic powder. Toss to coat. Spread the zucchini out, face the skin side up.
  2 Tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder
  
• Roast 30 minutes at 425℉/220℃, flipping halfway. The zucchini are ready once tender and browned, but not mushy. NOTE: You can check for doneness by inserting a fork or paring knife; it should slide in with little resistance. Set aside to cool down.
  

FOR THE CHICKPEAS PREPARATION

• Add the rinsed and drained chickpeas to a separate sheet pan and place them in the oven for 10 minutes.
  15 oz chickpeas
  
• Remove carefully the chickpeas from the oven and drizzle the olive oil, paprika, and garlic powder. Toss to coat.
  1 Tbsp Olive oil, 1 tsp paprika, 1/2 tsp garlic powder
  
• Return the chickpeas back in the oven for 10 more minutes. Set aside to cool down.
  

ASSEMBLY

• Place the smashed zucchini into a bowl. Add the chopped cilantro, chopped red onion, diced avocado and crushed pistachios. Toss to combine.

  Add the chickpeas and lightly toss.
  1 handful fresh cilantro, 1/3 red onion, 1 avocado, 1/4 cup pistachios
  
• Plate the salad. Sprinkle crumbled feta cheese and drizzle with tahini (optional). Enjoy & Bon Appétit!
  feta cheese, Tahini