Mediterranean Zucchini and Chickpea Supper


From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.

Here’s a delightful garlicky good main course dish that’s always a big hit with family and friends! Serve with crusty bread and red wine for toasting. (Serves 6)


  • 4 cups of zucchini ‘spaghetti’ noodles
  • 1-1/2 cups whole grape or cherry tomatoes, cut in half
  • 1 cup chopped artichoke hearts
  • 3/4 cup chopped kalamata olives
  • 2 cups cooked, drained chickpeas
  • 1 thinly sliced jalapeno or chili pepper
  • 4 Tbsp olive oil
  • Juice and grated zest of 1 lemon
  • 6 cloves minced garlic (or less to suit taste)
  • 2 Tbsp chopped parsley
  • Black pepper to taste
  • Crumbled feta cheese for garnishing (or non-dairy alternative)

1) Put all ingredients, except feta, into a large bowl and blend well. Chill for several hours in order to draw out the flavours.

2) Garnish with feta upon serving.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

Write a Comment

view all comments