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

Baked zucchini chickpea tomato and spiced nuts

Experienced some imperfect zucchini from our buy previous week and felt encouraged to whip up a little something yum for lunch today – this was it! Stoked on the result. Like observing all these veggies and flavours in just one dish. I extra a couple of felafel as perfectly when I ate it, imagine it would be deeeeeelicious with pita / flat bread.

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BAKED ZUCCHINI CHICKPEA TOMATO AND SPICED NUTS
Serves 2 as a principal or 4 as a shared plate
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2 substantial zucchini (approx 400-500g), sliced into quarters
1 teaspoon more virgin olive oil
1 teaspoon ground cumin
2 truss tomatoes, diced
1x 400g tin BPA no cost chickpeas or 1.5 cups cooked chickpeas
2 tbsp finely chopped red onion
3 tbsp freshly chopped dill – but use any of your favorite herb from parsley / coriander / mint and so on (I know dil is SO controversial!)
1 tbsp lemon juice, moreover more wedge to provide
1/3 cup spiced nuts and seeds (you can discover a recipe on the weblog) alternatively walnuts or pistachios be tasty
sea salt and black pepper
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Dressing:
1/2 cup greek yoghurt
2tbsp tahini
1 tbsp added virgin olive oil
Major squeeze lemon juice
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Heat oven to 180C, line a baking tray with greaseproof paper. Spread zucchini more than tray, drizzle with olive oil, sprinkle with cumin, toss to coat and bake for 30 minutes. While zucchini s cooking whisk with each other elements for dressing in a small bowl and established apart. Then in a mixing bowl mix chopped tomatoes, chickpeas, pink onion, lemon juice and give a major squeeze lemon juice. Year with salt and pepper. When zucchini is cooked and prepared, layer 50 % on to a serving plate, drizzle with 50 percent the dressing, chickpea salad, clean chopped herbs and spiced nuts and seeds and repeat. Or get imaginative and current it as you would like!