Preheat your oven to 425°F. Rinse and drain chickpeas, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with half the olive oil, garlic powder, freshly chopped herbs, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for about 20-25 minutes until crispy.
While the chickpeas roast, press the tofu for at least 15 minutes to remove excess moisture. Cut it into cubes.
Marinate the tofu cubes in a mixture of lemon juice, a drizzle of olive oil, a pinch of salt, and extra chopped herbs for about 10 minutes.
Place the marinated tofu on a separate baking sheet and bake in the oven (can be done concurrently with chickpeas) for 20 minutes, flipping halfway, until the edges are golden and slightly crisp.
Prepare your mixed vegetables by cutting zucchini, red bell pepper, and red onion into bite-size pieces. Toss them in a light coating of olive oil, salt, and pepper, then roast alongside the chickpeas and tofu for about 15-20 minutes or until tender and lightly charred.
Once everything is roasted, assemble your bowl by layering the roasted vegetables, crispy chickpeas, and tofu.
Finish with a squeeze of fresh lemon juice over the top and sprinkle the hemp seeds evenly to add an extra boost of protein and a nutty crunch.
Serve warm and enjoy your nutrient-packed, flavorful bowl.