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

Hannah Klinger
Recipe by Cooking Light June 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Grill zucchini 2 minutes on each side.

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  • 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.

Nutrition Facts

99 calories; fat 5.1g; saturated fat 1.3g; sodium 210mg.
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