Tuesday, February 4, 2014

Roasted Zucchini and Chickpeas

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)
Lemon juice

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. 


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