Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs

Name: Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams chickpeas (garbanzo beans) drained; 8 servings Coarse salt and freshly ground black pepper; 1 package Everything flavor flat breads; 2 cloves garlic, cracked away from peel; 1 pint grape tomatoes, rinsed; 1 lemon, juiced; 2 Tbsps extra-virgin olive oil, eyeball it as you drizzle it into recipe; 1 small jar 6 ounces, roasted red peppers, drained well and coarsely chopped; 4 stems fresh rosemary, leaves stripped from stems; 1 zucchini, sliced into 1/4 inch disks

Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs is a gluten free and vegan side dish. One serving contains 149 calories, 6g of protein, and 6g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have roasted peppers, garlic, everything flavor flat breads, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Watch how to make this recipe.

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil