Creamy chickpeas add a nice hit of protein to this fast sautéed summer squash while the crispy breadcrumbs add great crispy texture. Fresh tomato adds a little acid to round it all out. For an Italian-inspired version, use cannellini beans in place of the chickpeas and chopped fresh basil instead of chives. Eating fish? Serve with broiled salmon or grilled shrimp. Or, if you want to keep it vegetarian, spoon over whole-wheat linguine and top with an extra drizzle of olive oil and a grating of fresh Parmesan.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add olive oil, diced yellow squash, and chickpeas to a medium skillet over medium-high. Cook until squash is tender, about 5 minutes. Stir in finely diced tomato; cook 1 minute. Stir in chopped fresh chives, salt, and black pepper. Top with toasted whole-wheat panko.

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Nutrition Facts

209 calories; fat 8g; saturated fat 1g; protein 8g; carbohydrates 28g; fiber 6g; sugars 3g; added sugarg; sodium 216mg; calcium 8% DV; potassium 13% DV.