Sautéed Zucchini & Chickpeas
25 mins (prep 10, cooking 15)
6 ingredients
8 servings
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.

Categories:  side-dish , served-hot , beginner-cook , australian , equipment , south-west-pacific , potluck , low-cholesterol , <-30-mins , easy , gluten-free , beans , inexpensive , squash , healthy-2 , chickpeas~garbanzos , stove-top , free-of... , low-in... , time-to-make , low-protein , egg-free , low-calorie , presentation , lactose-free , healthy , to-go... , vegetable ,
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Serving Size (144.95 g)
Servings 8
Amount per Serving
Calories 217.07 Calories from Fat 84.6
% Daily Value *
Total Fat 9.4g 115.74%
Saturated Fat 2.75g 110.18%
Trans Fat 0.12g %
Cholesterol 8.06mg 21.5%
Sodium 36.19mg 12.06%
Total Carbohydrate 25.86g 68.95%
Dietary Fiber 7.62 g 244.0%
Sugars 4.01 g %
Protein 9.98g 159.67%
Vitamin A 608.84IU% Vitamin C 35.6mg%
Calcium 61.31mg% Iron 3.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper