Preheat oven to 400°F (200°C).

Place chickpeas and sliced zucchini on a baking tray in separate sections. Drizzle everything with oil. Sprinkle the cumin onto the chickpeas and the Italian seasoning onto the zucchini along with some salt/pepper to taste on both. Massage with hands until everything is evenly coated. Bake for about 30 minutes, stirring once. Set aside to cool when done.

Prepare salad by topping the bed of mixed greens with feta and the roasted chickpeas/zucchini. Drizzle on the balsamic vinaigrette and serve.

Meal prep note: Store leftover roasted chickpeas and zucchini in an airtight container in the fridge. For peak freshness, prepare the rest of the salad day-of and reserve the vinaigrette until serving time.