Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs

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2 (15-ounce) cans chickpeas (garbanzo beans) drained

1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped

1/2 lemon, juiced

2 cloves garlic, cracked away from peel

4 stems fresh rosemary, leaves stripped from stems

Coarse salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe

1 package Everything flavor flat breads

1 pint grape tomatoes, rinsed

1 zucchini, sliced into 1/4 inch disks