1/1 Photo of Chickpeas With Zucchini
Anne Sainz's Note:
This was inspired by a Greek Marinade recipe from Jeanne Lemlin's "Vegetarian Pleasures." I loved the mixture of dill, zucchini and olives so I used them as a starting point for this Nutritarian style recipe. You can reduce prep time by using jarred garlic and frozen mushrooms and onion.
My Private Note
Units: US | Metric
- 1/2 teaspoon oil (to coat pan)
- 6 garlic cloves, minced
- 2 cups sliced mushrooms or 6 sliced mushrooms
- 1 small onion, halved and thinly sliced
- 2 medium zucchini, halved lengthwise and thinly sliced
- 12 kalamata olives, chopped
- 1 (15 ounce) can diced tomatoes
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon apple cider vinegar
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 1/2 cup sliced almonds or 1/2 cup chopped walnuts or 1/2 cup chopped cashews
- 1Coat large covered skillet with oil.
- 2Saute garlic, mushrooms and onion until tender crisp, adding small amounts of water as needed to prevent sticking.
- 3Transfer to large bowl and add zucchini, olives, tomatoes, dill, vinegar, chickpeas and nuts.
- 4Toss and let sit for 30 min or up to 4 hours Cover and chill if held longer than 1 hour.
- 5When ready to serve, bring to room temperature.
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Nutritional Facts for Chickpeas With Zucchini
Serving Size: 1 (394 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 320.2
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 121.8 mg
- Total Carbohydrate 44.3 g
- Dietary Fiber 13.0 g
- Sugars 12.3 g
- Protein 15.8 g