This side dish combines great textures and colors that work well with most any entrée. Use whatever seasonal vegetables you can get in place of squash—broccoli florets, Brussels sprouts, small tomatoes, spring peas, or fresh sweet corn.
Pan-Roasted Chickpeas and Summer Vegetables
- 1 15-ounce can chickpeas or 2 cups cooked chickpeas
- 6 medium yellow and green squash (about 3 pounds)
- 2 tablespoons coconut oil, divided
- Salt and pepper to taste
- ½ teaspoon ground cinnamon
- ¼ cup coarsely chopped fresh basil
- ¼ cup coarsely chopped fresh cilantro
- ½ cup crumbled feta or other fresh sheep’s milk cheese (optional)
In a strainer, drain and rinse the chickpeas and let dry for a few minutes while cutting the vegetables.
Quarter the squash lengthwise and chop into 2-inch pieces. Any thick cut will work—the squash is less likely to overcook this way.
Once the chickpeas are dry, add 1 tablespoon of coconut oil to a sauté pan and cook them over medium-high heat until crisp. Dust with salt, pepper, and ground cinnamon, and set aside.
Panfry the squash (or other vegetables) in the remaining coconut oil in small batches. Combine with the toasted chickpeas and sprinkle with chopped herbs and feta (if using) before serving.
Per serving: Calories 124, Protein 5 g, Carbs 14 g, Fat 6 g, Fiber 4 g, Sodium 587 mg
Adapted from Feed Zone Table: Family-Style Meals to Nourish Life and Sport by Biju Thomas and Allen Lim, with permission of VeloPress.