Vegan Mediterranean Stuffed Zucchini Boats

Ingredients

• 30 ounces (2 cans) chickpeas, rinsed and drained
• 1 clove garlic
• 1 teaspoon ground cumin
• ¼ teaspoons paprika
• 1 teaspoon dried oregano
• ¾ teaspoons fine sea salt, divided
• 1 teaspoon dried thyme
• ½ teaspoons garlic powder
• ½ teaspoons dried minced onion
• 4 zucchini, ends trimmed and sliced into halves
• ¼ cups sliced black or kalamata olives
• 10 cherry tomatoes, sliced in half lengthwise
• 1 cup shredded vegan cheese or feta

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