Chickpea and Red Pepper Zucchini

Red pepper adds subtle heat and vibrant color while the chickpea gives a satisfying crunch to this Chickpea and Red Pepper Zucchini side dish.

Yield: Serves 4 (serving size: 4 zucchini slices and 1/4 cup chickpea mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 5.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 210mg
  • Calcium: 0.0mg


  • 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


  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.
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