Preheat the oven to 400F (200C). Wash and dry the potatoes and cut lengthwise. In a large bowl, mix them with a drizzle of oil and some sea salt. Lay on a cooking sheet lined with a silicone mat and bake for about 20 minutes, flipping them halfway through. At around 15 minutes, add a large handful of chickpeas, oiled and salted.

Meanwhile, prepare the hummus. Add the rest of the chickpeas to a food processor with 1/4 cup of the brine from the can (use organic chickpeas with no weird ingredients, mine only have water), tahini, garlic, lemon juice, cumin and sea salt. Purée well. Add 1 tablespoon extra virgin olive oil and a few tablespoons of water for a smoother consistency.

Use a spiralizer to turn your zucchini into zoodles or simply slice it thinly.

Once the potatoes and chickpeas are nice and golden, assemble your bowl, adding as much of everything as you like. I like to top my avocado with miso salt from Schwarzwald Miso (Germany).