Gather all your ingredients to make the cooking process smoother.

Wash and prepare the vegetables: chop the onion, slice the red bell pepper, and cut the zucchini into rounds. Halve the cherry tomatoes.

Drain and rinse the chickpeas under cold water to remove excess sodium.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.

Add the sliced red bell pepper and zucchini. Sauté for about 5 minutes until they start to soften.

Add the chickpeas, cherry tomatoes, dried oregano, ground cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally. Stir in the fresh spinach and cook until it wilts, about 2 minutes.

Remove from heat, squeeze fresh lemon juice over the stir-fry, and toss to combine. Optionally, sprinkle with crumbled feta cheese and garnish with chopped parsley before serving.