Description
Fresh grilled zucchini served over creamy tzatziki and topped with crispy roasted chickpeas, lemon, and parsley.
Ingredients
Scale
- 1 (14.5 oz) can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp shawarma seasoning
- Pinch of salt
- 2 medium zucchini, sliced diagonally
- Juice of 1 lemon
- 2 tbsp parsley, chopped
- 2 Persian cucumbers, grated
- 1 1/2 cups full-fat Greek yogurt
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp white vinegar
- 1/2 tsp salt
- 1 tbsp dill, chopped
Instructions
- Preheat oven to 425°F.
- Toss chickpeas with olive oil, seasoning, and salt.
- Bake 25 to 30 minutes until crispy.
- Heat grill pan and cook zucchini 3 to 4 minutes per side.
- Drain grated cucumbers thoroughly.
- Mix yogurt, garlic, olive oil, vinegar, and salt.
- Stir in cucumber and dill.
- Spread tzatziki on a serving plate.
- Top with zucchini and chickpeas.
- Finish with lemon juice and parsley before serving.
Notes
- Drain cucumbers thoroughly for thick tzatziki.
- Serve warm or at room temperature.
- Add red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 9
- Sodium: 620
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 20
- Cholesterol: 25