BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH 

Jacqueline Alwill

Brown Paper Nutrition

Legitimately lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one.

BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH 

Serves 4 as a side

Gluten free : Dairy Free : Vegan

400-500g zucchini sliced into quarters, lengthways

2 tablespoon extra virgin olive oil

200g tinned chickpeas, rinsed and drained

1/4 cup almonds, roughly chopped

1/2-2/3 cup hummus

1 cup blanched peas

1/4 cup finely sliced mint leaves

1/3 cup finely chopped parsley leaves

2 teaspoons nigella seeds (optional – but delicious so use if on hand)

1 teaspoon lemon zest plus 1/2 lemon

1 1 /2 tablespoons dukkah

Heat oven to 180C and line 2 large baking trays with greaseproof paper. Toss zucchini pieces with 1 tablespoon oil and place on one tray, and toss chickpeas with 1 tablespoon oil and arrange on the other tray. Season with sea salt and place in oven to bake for 40 minutes. After about 30 minutes, pop the almonds on a tray (or can put on one end of the chickpea tray) and toast them up for 8-10 minutes. Remove all the trays from oven and set aside. Spread hummus over the base of a platter. Arrange zucchini, peas, chickpeas, almonds over the top. Evenly spread the herbs, nigella seed and lemon zest over the veggies. Squeeze with lemon, sprinkle with dukkah and black pepper and serve.