Hi everyone, a day late! I'm hoping that you're staying warm and eating some good food while you're at it. Todays recipe is a quick and easy one, but a very tasty one! My girls both really like chickpeas. I think they look more like a snack food to them. Add in some zucchini, salt, and EVOO, and you have a tasty treat!
Roasted Zucchini and Chickpeas
2 zucchini, thinly sliced
1 15oz. can chickpeas, drained and rinsed
2 TB EVOO (extra-virgin olive oil)
Combine the sliced zucchini, chickpeas, and EVOO in a bowl and mix well. Season with salt and pepper (I usually sprinkle a generous amount on), and with the lemon juice. I don't generally measure the lemon juice beforehand but use about 2 tablespoons. Mix together well.
Roast for about 20 minutes in the oven at 425 degrees. After removing from the oven you may drizzle an additional TB of EVOO and a dash of lemon juice on top, or eat it without for a more crunchy taste.