Combine oregano, garlic powder, paprika, onion powder, salt and pepper in a small bowl.
Drain the chickpeas well. Toss with 1 tsp olive oil and sprinkle with half of the seasoning mix. Place in the oven and cook for 15 minutes or until lightly crisp. Stirring them at least once halfway through the cooking time. Remove from the oven and set aside to cool.
While the chickpeas cook, slice the eggplant and zucchini into quarters lengthwise and then into ½ inch slices. Cut onion into large chunks and break apart. Place eggplant, zucchini, onion and tomatoes in a bowl and drizzle with 2 tsp olive oil and remainder of seasoning mix. Toss to coat veggies with oil and seasoning.
Place into oven and cook for 15 minutes or until veggies are tender and slightly browned. Flip them over halfway through so that both sides get a bit browned. When ready, remove from oven and allow vegetables to cool.
Place the hummus, lemon juice and dijon in a blender. Add a bit of water to thin it out. Blend until smooth
Preparation to serve
To eat immediately. Toss the bulgur, veggies, greens and dressing together. Split between four bowls. Top with olives and chickpeas.
To prepare the salads to travel with you for lunch. Place bulgur, veggies and chickpeas in a container. Transport the greens and dressing separately and toss to combine when ready to eat.
Any whole grain will work for this lunch bowl. Just keep in mind that it may change the nutritional values of the dish.