Vegan Chickpea and Vegetable Kebabs

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, half of the salt, and black pepper to create the marinade.

In a large bowl, combine the red bell pepper chunks, zucchini slices, red onion wedges, and rinsed chickpeas. Pour the marinade over the mixture and toss gently until all vegetables and chickpeas are evenly coated. Let them marinate for 15 minutes.

While the vegetables marinate, prepare the rice. In a medium saucepan, combine the basmati rice, vegetable broth, and remaining salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed and rice is fluffy.

Thread the marinated chickpeas and vegetables alternately onto the prepared skewers, packing them closely together so the chickpeas don't slip off.

Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with the remaining 1 tablespoon of olive oil.

Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until the vegetables are tender with nice char marks and the chickpeas are warm and slightly crisp.

Fluff the cooked rice with a fork and stir in the chopped fresh parsley. Serve the grilled chickpea and vegetable kebabs warm over a bed of the herbed rice.