Baked Zucchini and Chickpeas

Name: Baked Zucchini and Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish (optional)

Highlighted under: Healthy Meals Quick

I absolutely love how simple and satisfying this Baked Zucchini and Chickpeas recipe is. It comes together quickly, making it a perfect dish for busy weeknights or a cozy weekend dinner. The combination of tender zucchini and nutty chickpeas creates a wholesome meal that’s packed with flavor. I often serve it with a drizzle of tahini or a sprinkle of feta cheese on top for added richness. This recipe has become a staple in my kitchen, and I think you’ll enjoy it just as much as I do!

Created by

Lena

Last updated on 2026-02-07T18:21:28.366Z

When I first experimented with Baked Zucchini and Chickpeas, I was amazed by how the ingredients melded together to create a healthy and flavorful dish. The roasting process brings out the natural sweetness of the zucchini while the chickpeas add a hearty and satisfying texture. I discovered that tossing everything in a blend of olive oil and spices really elevates the flavor profile, making each bite deliciously enjoyable.

One of my favorite tips is to add a touch of lemon zest before serving—it brightens the entire dish! This recipe is versatile, too; I often switch up the spices based on what I have in my pantry. You can easily customize it to suit your taste, which keeps it exciting each time I make it!

Why You'll Love This Recipe
Satisfying vegetarian dish loaded with nutrients
Simple, wholesome ingredients make it a healthy choice
Perfectly seasoned and roasted for maximum flavor

Ingredient Insights

Zucchini is the star of this dish, offering a mild flavor and tender texture once roasted. It's important to choose medium-sized zucchinis as they contain less water compared to larger ones, preventing the dish from becoming too soggy. When sliced, aim for uniform thickness, around half an inch, to ensure even cooking. Roasting brings out the natural sweetness of the zucchini, creating a delightful contrast to the nutty chickpeas.

Chickpeas not only provide protein but also contribute to the dish's heartiness. The nutty taste and creamy texture of well-roasted chickpeas can be incredibly satisfying. Make sure to drain and rinse them thoroughly to remove excess sodium and improve their flavor. For an extra crunch, you could consider roasting them separately until they’re crispy and then adding them back to the zucchini mixture for serving.

Perfecting the Roasting Process

When roasting this dish, the temperature is key. At 425°F (220°C), the zucchinis will caramelize beautifully, developing a golden color and crispy edges. Keep an eye on them around the 20-minute mark; you want the zucchinis tender yet slightly firm, while the chickpeas should be delightfully crisp. If they’re browning too quickly, don't hesitate to lower the temperature slightly to prevent burning.

Tossing the mixture in olive oil and seasonings before baking not only enhances flavor but also aids in the roasting process. The oil helps the zucchinis and chickpeas develop a nice crust. If you're looking to reduce oil, using a spray bottle for a light mist can help achieve a similar effect while cutting down on calories. This dish is versatile, so feel free to play with spices—cumin or curry powder could bring an exciting twist!

Ingredients

Gather these ingredients before you start:

Ingredients

2 medium zucchinis, sliced
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Follow these simple steps to make your dish:

Preheat the oven

Preheat your oven to 425°F (220°C).

Prepare the vegetables

In a large mixing bowl, combine the sliced zucchinis and drained chickpeas.

Season the mixture

Drizzle with olive oil and add garlic powder, paprika, salt, and pepper. Toss to coat everything evenly.

Bake in the oven

Spread the mixture evenly on a baking sheet and roast for 25 minutes, or until the zucchinis are tender and slightly golden.

Garnish and serve

Remove from the oven, garnish with fresh parsley, and enjoy your healthy dish!

And that's all there is to it! Enjoy your homemade Baked Zucchini and Chickpeas.

Pro Tips

Feel free to add your favorite spices or herbs to personalize the flavor even more! This dish pairs beautifully with quinoa or brown rice.

Serving Suggestions

Baked Zucchini and Chickpeas is delightful on its own, but it pairs beautifully with a drizzle of tahini or a sprinkle of crumbled feta cheese, which adds a creamy richness. For an added layer of flavor, serve it over cooked quinoa or couscous, giving your meal a satisfying base. I often enjoy it with a side of pickled vegetables for a refreshing contrast that brightens the overall dish.

If you want to take this dish to a gathering, it can easily be scaled up. Simply double the ingredients and roast them in batches if your baking sheets can’t accommodate them all at once. Alternatively, consider serving it as part of a larger mezze platter with other roasted vegetables or dips like hummus.

Storage and Reheating Tips

This baked dish stores well in the refrigerator for up to three days. To keep the zucchinis from turning mushy, store them in an airtight container without the tahini or feta until you’re ready to serve. If you’re preparing it ahead of time, consider roasting the chickpeas separately, as they tend to lose their crunch when stored together with the zucchini.

For reheating, a quick blast in the oven at 375°F (190°C) for about 10 minutes works wonders. This helps restore the chickpeas' crispiness while heating everything evenly. Avoid the microwave, as it can make the vegetables soggy. If you have leftovers, consider blending them into a delicious soup by adding vegetable broth and blending until smooth!

Questions About Recipes

→ Can I use frozen zucchini for this recipe?

While fresh zucchini is recommended for the best texture, you can use thawed frozen zucchini. Just ensure to drain any excess moisture.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Is this recipe gluten-free?

Yes, all the ingredients in this recipe are gluten-free, making it safe for those with gluten sensitivities.

→ What other vegetables can I add?

You can easily add bell peppers, cherry tomatoes, or even spinach to enhance the dish.