Chickpeas With Zucchini

Submitted by Anne Sainz

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 2.46 ml oil (to coat pan)
• 6 garlic cloves, minced
• 473.18 ml 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
• 425.24 g can diced tomatoes
• 7.39 ml dried dill
• 2.46 ml apple cider vinegar
• 425.24 g can low-sodium chickpeas, drained and rinsed
• 118.29 118.29 ml chopped walnuts or 118.29 ml chopped cashews

directions

1. Coat large covered skillet with oil.
2. Saute garlic, mushrooms and onion until tender crisp, adding small amounts of water as needed to prevent sticking.
3. Transfer to large bowl and add zucchini, olives, tomatoes, dill, vinegar, chickpeas and nuts.
4. Toss and let sit for 30 min or up to 4 hours Cover and chill if held longer than 1 hour.
5. When ready to serve, bring to room temperature.