Chickpea and Red Pepper Zucchini

Chickpea and Red Pepper Zucchini Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Red pepper adds subtle heat and vibrant color while the chickpea gives a satisfying crunch to this Chickpea and Red Pepper Zucchini side dish.


Serves 4 (serving size: 4 zucchini slices and 1/4 cup chickpea mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Fat 5.1 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 210 mg
Calcium 0.0 mg


2 medium zucchini, sliced
1/2 cup canned unsalted chickpeas, rinsed, drained, and chopped
1/4 cup parsley
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons finely chopped red onion
2 tablespoons crumbled feta cheese
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


Grill zucchini 2 minutes on each side.

Combine chopped chickpeas, parsley, chopped red bell peppers, chopped red onion, crumbled feta cheese, olive oil, lemon juice, kosher salt, and black pepper. Spoon chickpea mixture over zucchini.

Hannah Klinger,

Cooking Light

June 2014
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