Lemony chickpea & zucchini bowl
425 cals, 15p, 35c, 19f (per meal)
4 dash (2g)
2 tbsp (30mL)
2 clove(s) (6g)
1 can (448g)
1 large (323g)
4 dash, leaves (0g)
10 sprigs (10g)
4 tbsp (60mL)
2 medium (2-1/2" dia) (220g)
1
In a large skillet over medium heat, fry the zucchini rounds in half of the oil until they are soft and golden. Remove from skillet and set aside.
2
Add remaining oil to the skillet and add in the onion, garlic, italian seasoning and basil and cook until onions have softened.
3
Add chickpeas and cook until heated through, about 4 minutes.
4
Add lemon juice, half of the parsley, and season with salt and pepper to taste. Cook until the lemon juice has reduced a little.
5
Transfer to a bowl and top with zucchini and the rest of the fresh parsley. Serve.