Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

In a mixing bowl, combine chopped zucchini, drained chickpeas, diced red bell pepper, and sliced red onion.

Drizzle olive oil over the vegetables and sprinkle garlic powder, smoked paprika, salt, and black pepper; toss to coat.

Spread the vegetable mixture on the baking sheet and roast for 20-25 minutes, stirring halfway through.

Let the roasted vegetables cool slightly, then halve the cherry tomatoes and prepare feta, if using.

Combine roasted vegetables with cherry tomatoes and feta in a bowl, then squeeze fresh lemon juice over top.

Garnish with chopped parsley before serving.