Smashed chickpeas with zucchini and feta
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The combination of lemon and cumin with the saltiness of the feta in this dish is a taste explosion.
Ingredients
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Canned chickpeas, rinsed and drained
2 400g can, (buy 2 x 400g cans)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Cumin seeds
1 tsp
Zucchini
2 medium, peeled into ribbons
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Tahini
¼ cup(s), (60g)
Fruit juice, all types
2 tbs, (pomegranate)
Reduced fat feta cheese
50 g, crumbled
Pomegranate
¼ cup(s), seeds, (45g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for a further 3 minutes. Add chickpeas and cook for 1 minute. Remove from heat and add yoghurt and ¼ cup (60ml) warm water. Using a potato masher or fork, crush chickpeas to a rough purée. Season with salt and pepper. Set aside, covered, to keep warm.
2
Heat a small frying pan over medium-high heat. Toast cumin seeds for 1-2 minutes or until fragrant, then transfer to a mortar and pestle and coarsely grind. Toss zucchini with cumin and rind. Set aside.
3
Whisk lemon juice, tahini, pomegranate juice and 75ml warm water together until smooth. Spoon smashed chickpeas onto serving plates and top with zucchini. Scatter over feta and pomegranate seeds. Serve drizzled with dressing.
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