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Roasted Chickpea and Zucchini Bowl

What’s not to love about chickpeas? They are delicious, filling and packed with nutrients. They are also inexpensive and easy to throw into soups and salads. Make this quick and hearty meal for dinner and you will have leftovers for an easy lunch!

Makes 3 servings
Serving size approximately 1.5 cups

Ingredients for roasted chickpea and zucchini bowl

  • 1 can chickpeas, rinsed and patted dry on a kitchen towel
  • 2 zucchini, cut lengthwise and into semicircles
  • 1 tsp olive oil
  • 2 tsp paprika

Directions for roasted chickpea and zucchini bowl

  1. Preheat oven to 425°F
  2. Place dried chickpeas and sliced zucchini on a baking sheet
  3. Spray with olive oil
  4. Sprinkle with paprika
  5. Bake until chickpeas are bursting and browned, approximately 30 minutes
  6. Serve warm

Nutrition facts

Per Serving

calories: 193

carbohydrates: 28g

fat: 3g

protein: 8.9g

sugar: 4g

fiber: 9g

potassium: 697mg

sodium: 997mg

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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