Mediterranean roasted veggie & chickpea ciabatta
701 kcal per person
23g Protein
92g Carbs
27g Fat
17g Fiber
Ingredients
- 4 ounces chickpeas (112 g)
- ¼ red onion
- 1 bell pepper
- ½ zucchini
- 4 cherry tomatoes
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 ½ teaspoon Italian seasoning (3 g)
- 2 tablespoons tomato paste (40 g)
- 1 ciabatta
- ½ tablespoon balsamic vinegar (8 ml)
Preparing this recipe
- Preheat the oven to 390°F (200 °C). Rinse the chickpeas and let them drain.
- Slice the onion into thin rings and the bell pepper into thin strips. Cut the zucchini into thin half slices and quarter the tomatoes. Press the garlic clove.
- In a bowl, mix the chickpeas with half of the olive oil, pepper and salt. Spread them on one side of the baking sheet.
- Now, mix the sliced vegetables with half of the Italian seasoning and pepper and salt. Spread the vegetables on the other half of the baking sheet. Let them roast for about 10-15 minutes. Stir halfway through.
- Meanwhile, mix the tomato paste with the remaining Italian seasoning and garlic.
- Slice the ciabatta in half, spread each half with tomato sauce and top with the vegetables and chickpeas. Roast the ciabatta in the oven for 5 minutes or until golden brown.
- Drizzle with balsamic vinegar and serve alongside the leftover grilled vegetables and chickpeas.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Olives are also tasty with this Mediterranean roasted veggie and chickpea ciabatta.
2. Also delicious with fresh basil.
