Preheat the oven to 375 degrees. Line two sheet pans with parchment paper.
In a medium sized bowl, add the olive oil, salt, smoked paprika, cumin, coriander, curry and drained chickpeas. Toss together so the oil and spiced coat the chickpeas.
Spread the chickpeas on one sheet pan in a single layer.
In the same bowl, add 2 more tablespoons of olive oil, zucchini, onion, pepper and salt. Toss the coat the veggies. Spread the veggies on the second sheet pan in a single layer.
Roast in the oven for about 20 minutes until the chickpeas and veggies are slightly golden.
Make the vinaigrette by whisking together the lemon juice, garlic, olive oil and salt in small bowl.
Pour half vinaigrette over veggies
Serve over rice/quinoa and drizzle with extra vinaigrette