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Chickpea and Red Pepper Zucchini

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 4 zucchini slices and 1/4 cup chickpea mixture)
Red pepper adds subtle heat and vibrant color while the chickpea gives a satisfying crunch to this Chickpea and Red Pepper Zucchini side dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Grill zucchini 2 minutes on each side.

  2. 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.