Baby Courgettes with Crispy Chickpeas and Tzatziki
My recipe for Baby Courgettes with Crispy Chickpeas and Vegan Tzatziki is a celebration of Mediterranean flavours. Get the recipe below.
Servings: 4 people
Calories: 321.34kcal
Equipment
- 1 knife
- 1 chopping board
- 1 grater
- 1 clean kitchen towel
- 1 Mixing bowl
- 1 spoon
- 1 Frying pan
- 1 Baking tray
Ingredients
To make the crispy chickpeas
- 235 g chickpeas from a 400g tin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
To make the tzatziki
- 1 small cucumber
- 300 g vegan yogurt
- 2 cloves garlic minced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon dill chopped
To make the courgettes
- 1 tablespoon olive oil
- 4 baby courgettes cut into thick slices
- 1 tablespoon dill chopped
Instructions
To make the crispy chickpeas
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Toss the chickpeas in the spices and spread over a baking tray.
- Bake in the oven for 15 - 20 minutes or until crispy.
To make the tzatziki
- In the meantime, grate cucumber and squeeze out excess liquid.
- Mix yogurt, olive oil, red wine vinegar, garlic, salt, and pepper in a bowl.
- Stir in cucumber and dill.
- Chill for 30 minutes before serving
To make the courgettes
- While the tzatziki is chilling, fry the courgettes in a little oil for 10 minutes, flipping halfway so they're golden brown on each side and just tender.
To serve
- Assemble the dish wish the vegan tzatziki on the bottom followed by the courgettes, chickpeas, and a little extra dill.
Nutrition
Calories: 321.34kcal | Carbohydrates: 31.29g | Protein: 12.96g | Fat: 17.82g | Saturated Fat: 2.44g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10.69g | Sodium: 313.13mg | Potassium: 1148.98mg | Fiber: 7.37g | Sugar: 7.46g | Vitamin A: 1100.1IU | Vitamin C: 82.43mg | Calcium: 183.52mg | Iron: 3.83mg