Chickpeas With Zucchini

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 teaspoon oil (to coat pan)
• 6 garlic cloves, minced
• 2 cups sliced mushrooms or 6 sliced mushrooms
• 1 small onion, halved and thinly sliced
• 2 medium zucchini, halved lengthwise and thinly sliced
• 12 kalamata olives, chopped
• 1 (15 ounce) can diced tomatoes
• 1 1/2 teaspoons dried dill
• 1/2 teaspoon apple cider vinegar
• 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
• 1/2 cup sliced almonds or 1/2 cup chopped walnuts or 1/2 cup chopped cashews

Recipe

• 1 coat large covered skillet with oil.
• 2 saute garlic, mushrooms and onion until tender crisp, adding small amounts of water as needed to prevent sticking.
• 3 transfer to large bowl and add zucchini, olives, tomatoes, dill, vinegar, chickpeas and nuts.
• 4 toss and let sit for 30 min or up to 4 hours cover and chill if held longer than 1 hour.
• 5 when ready to serve, bring to room temperature.