Chickpea Zucchini Semi-Frittata

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Recipe: Chickpea-Zucchini Semi Frittata


  • 1 can of chickpeas
  • 1 zucchini, diced up
  • 1 red onion, minced
  • 2 eggs
  • 2 heaping tbsp flour
  • 1 clove garlic, minced
  • salt and pepper to season

Let me admit that this recipe only happened because my original plan for zucchini-chickpea fritters failed tragically. Apparently, chickpeas are not so easy to mince when you don’t have a food processor… or blender. But I’m not complaining, because this was absolutely delicious. If you’re thinking about something insanely healthy but also really delicious, you should give it a shot. Also if you want to make it more frittata-esque, I would recommend adding some more eggs and lightening up on the chickpeas and zucchini. Also, if zucchini isn’t your thing, try other vegetables! It probably keeps for around a week and super simple to reheat in the fridge.

  1. Drain out your can of chickpeas and place the chickpeas in a bowl.
  2. Prep your vegetables by dicing zucchini, and mincing red onion and garlic. Throw them in the bowl with the chickpeas!
  3. Season with salt and pepper as needed, and mix in two eggs and flour. I would say… maybe add some breadcrumbs if you want something more substantial
  4. Mix everything together, and place it in a pan. If you have a cast iron skillet, definitely use that. I can only imagine how all the flavors would be sizzling together.
  5. If you want to add any other flavors at this point, go ahead. In retrospect, I would probably had added some paprika or cayenne pepper.
  6. Preheat the oven at around 200/230 Celsius, while that’s happening – place your mixture in whatever pan you’re using and heat it slowly on low heat . After 10 or so minutes, pop that in the oven for another 10-15 minutes.
  7. Take it out and enjoy!

I hope you all enjoy this recipe! It’s a pretty simple way to get some vegetables and protein into your day – and admittedly, it’s not the most decadent thing to make, I promise those are on the way. As I’m writing this, I’m getting ready to prepare my hamentaschen recipe, adapted from Smitten Kitchen, and tomorrow, I’m baking some VERY blueberry scones for my coworkers.

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