Preheat oven to 400 degrees Fahrenheit.

Line two cookie sheets with Gefen Parchment Paper. Spread zucchini, eggplant and chickpeas on one cookie sheet (separately), and chicken on the other. Add oil and salt to each, tossing to coat. Add cumin and black pepper to chickpeas, and mustard powder to chicken; toss each separately to coat.

Cook chicken for 15 minutes, and zucchini, eggplant and chickpeas for 45-50 minutes.

To serve, spread mixed greens on individual plates or a large platter. Top with roasted vegetables, chickpeas and chicken. Thin chummus with a few tablespoons of water, then drizzle over salad right before serving.