"Grilled courgettes, roast chickpeas and tahini dressing, a very sunny plate for a nice weekend."
Grilled Zucchini with Roasted Chickpeas
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A Note from Feedfeed
This Grilled Zucchini with Roasted Chickpeas is a vegetarian's dream! Grilled veggies and roasted chickpeas are topped with a tahini yogurt dressing, sun-dried tomatoes, and fresh herbs. It's a stunning summer supper!
Looking for more #vegetarian recipe ideas? Head over to our Vegetarian Lunch and Vegetarian Dinners feed for delicious plant-based and veggie-forward meals from the #feedfeed community!
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Serves or Makes: 2
Recipe Card
ingredients
- 2 zucchinis, sliced 1/2 inch thick
- 1 can chickpeas, drained
- 1 tablespoon tahini
- 1 tablespoon yogurt
- a handful of sun-dried tomatoes, roughly chopped
- a few sprigs of fresh herbs, mint, dill, or parsley works
- drizzle of olive oil
- pinch of salt
- pinch of black pepper
Method
Step 1
Toss the chickpeas with a little olive oil, salt and pepper, transfer to a baking sheet, and roast at 350˚F until golden.
Step 2
Toss the zucchini with olive oil, salt, and pepper and grill over high heat in a griddle pan on both sides until nicely colored.
Step 3
For the dressing mix the tahini and yoghurt with a tablespoon of water and salt to taste.
Step 4
Assemble the zucchini and chickpeas on a plate, drizzle with the tahini dressing and top with sun-dried tomatoes and fresh herbs.