Description
Zucchini Slices and Crispy Chickpeas is a vibrant, Mediterranean-inspired dish featuring golden zucchini rounds, seasoned chickpeas, orzo, fresh pesto, and a creamy topping. Perfect for a quick, healthy vegetarian meal.
Ingredients
Units
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil (divided)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup orzo (or preferred grain)
- 1/4 cup fresh basil pesto
- 1/2 cup burrata, Greek yogurt, or whipped ricotta
- Fresh basil leaves, for garnish
- 1 tbsp lemon juice (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
- Toss chickpeas with 1 tbsp olive oil, salt, pepper, and garlic powder. Roast on a baking sheet or pan-fry until crispy, about 15–20 minutes.
- In the same oven or skillet, cook zucchini rounds with remaining olive oil until golden and tender, about 4–5 minutes per side.
- Meanwhile, cook orzo according to package directions. Drain and set aside.
- Assemble bowls with orzo as the base, topped with crispy chickpeas and zucchini slices.
- Drizzle with basil pesto and add a dollop of burrata, Greek yogurt, or ricotta.
- Garnish with fresh basil leaves, lemon juice, and red pepper flakes if desired.
- Serve warm or at room temperature.
Notes
- Dry chickpeas thoroughly before roasting to ensure crispiness.
- Use quinoa or rice for a gluten-free version.
- Grill the zucchini for a smoky flavor twist.
- Store pesto and creamy topping separately if prepping in advance.
- This dish can be served cold or warm—perfect for meal prep or picnics.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 15mg