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Fried Chickpeas with Zucchini and Yoghurt

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Fried Chickpeas with Zucchini and Yoghurt
5 from 2 votes
Cuisine:Vegetarian
Total Time:12 minutes
Servings:2
Calories:316kcal

Ingredients

Instructions

  • Drain and rinse off the chickpeas, put them in a bowl and add half the olive oil.
  • Take your potato masher (or fork if you don’t have one), give the chickpeas a good mashing.
  • Heat up a frying pan and fry the chickpeas for about five minutes, until they have some colour. Add the soy sauce and vinegar to chickpeas.
  • In the meantime, cut the zucchini into thin slices, sprinkle the rest of the olive oil on them and grill them for a couple of minutes.
  • You could also use the same pan once the chickpeas have finished. Chop the coriander
    and add it to the yoghurt.
  • Put the fried chickpeas on a plate, and layer the zucchini over the top.
  • Add some salt and pepper to everything and drizzle a little yoghurt over to finish. Enjoy!

Make it vegan

  • Use non-dairy yoghurt like soy yoghurt to make it vegan.

Nutrition

Nutrition Facts
Fried Chickpeas with Zucchini and Yoghurt
Amount per Serving
Calories
316
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
3
mg
1
%
Sodium
 
1756
mg
76
%
Potassium
 
636
mg
18
%
Carbohydrates
 
38
g
13
%
Fiber
 
11
g
46
%
Sugar
 
6
g
7
%
Protein
 
16
g
32
%
Vitamin A
 
312
IU
6
%
Vitamin C
 
12
mg
15
%
Calcium
 
186
mg
19
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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6 comments
  1. Hi, how many servings is this for? Thanks x

    1. Hey! Good question! It makes about two medium servings, I would say perfect as a ‘light’ or ‘weight loss’ lunch. If I’m absolutely starving or have just been to the gym I will eat it all to myself 🙂

  2. Thanks, I had half for breakfast and really enjoyed it.x

    1. Perfect! You’re more than welcome 🙂

  3. Never knew fried chickpeas could be so good! Another winner

    1. Heya Pat – awesome aren’t they?! This recipe has been on rotation ever since we discovered it, too. Love fried chickpeas now!