Baked zucchini chickpea tomato and spiced nuts – The Brown Paper Bag


Baked zucchini chickpea tomato and spiced nuts

Experienced some imperfect zucchini from our order last week and felt inspired to whip up something yum for lunch today – this was it! Stoked on the end result. Enjoy seeing all these veggies and flavours in one particular dish. I included a few felafel as nicely when I ate it, feel it would be deeeeeelicious with pita / flat bread.

Serves 2 as a major or 4 as a shared plate
2 significant zucchini (approx 400-500g), sliced into quarters
1 teaspoon more virgin olive oil
1 teaspoon floor cumin
2 truss tomatoes, diced
1x 400g tin BPA free of charge chickpeas or 1.5 cups cooked chickpeas
2 tbsp finely chopped purple onion
3 tbsp freshly chopped dill – but use any of your favourite herb from parsley / coriander / mint and so forth (I know dil is SO controversial!)
1 tbsp lemon juice, in addition added wedge to serve
1/3 cup spiced nuts and seeds (you can locate a recipe on the site) alternatively walnuts or pistachios be tasty
sea salt and black pepper
1/2 cup greek yoghurt
2tbsp tahini
1 tbsp added virgin olive oil
Large squeeze lemon juice
Heat oven to 180C, line a baking tray with greaseproof paper. Distribute zucchini about tray, drizzle with olive oil, sprinkle with cumin, toss to coat and bake for 30 minutes. Although zucchini s cooking whisk collectively substances for dressing in a small bowl and established aside. Then in a mixing bowl mix chopped tomatoes, chickpeas, crimson onion, lemon juice and give a massive squeeze lemon juice. Year with salt and pepper. As soon as zucchini is cooked and prepared, layer half onto a serving plate, drizzle with fifty percent the dressing, chickpea salad, refreshing chopped herbs and spiced nuts and seeds and repeat. Or get artistic and current it as you desire!


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