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Cut the courgette lengthwise into thin strips using a vegetable slicer.
Wrap the feta cheese in the courgette strips and season to taste.
Fry slowly on all sides in a pan with a little olive oil over a low heat, then increase the heat and fry until golden brown.
Halve the tomatoes, roughly dice the peppers and finely chop the garlic.
Rinse the chickpeas and drain well.
Place the vegetables and chickpeas on a baking tray.
Mix well with olive oil, balsamic vinegar, maple syrup, salt and pepper.
Bake at 200 °C (top/bottom heat) for approx. 20–25 minutes until the chickpeas are slightly crispy.
Roughly chop the roasted vegetables and fold in the finely chopped parsley.
Arrange on a plate and place the courgette and feta on top.