Roasted Chickpeas, Lemon Zucchini, and rice with a Cucumber Salad

In the summer heat, I always require meals packed with veggies, preferably partially in a cold salad form, and this meal does that. With a healthy dose of protein and fiber from the slightly crunchy roasted chickpeas, and additional flavor and texture from the crispy-edged, tender-centered zucchini, this grain bowl is off to an excellent start, but for additional veggies, I paired it with a robust cucumber salad and an umami-packed, creamy sundried tomato yogurt-based sauce.