Roasted Chickpea and Zucchini Bowl
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
- Preheat oven to 425°F
- Place dried chickpeas and sliced zucchini on a baking sheet
- Spray with olive oil
- Sprinkle with paprika
- Bake until chickpeas are bursting and browned, approximately 30 minutes
- Serve warm
Nutrition facts
Per Serving
- calories: 193
- carbohydrates: 28g
- fat: 3g
- fiber: 9g
- potassium: 697mg
- protein: 8.9g
- sodium: 997mg
- sugar: 4g
Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.
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