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+ servings

Lemon Dill Zucchini & Chickpea Rice

Author -
Yields: 4 servings


  • 1 lb zucchini (about two medium/large), diced
  • 1 tablespoon neutral-tasting vegetable cooking oil (such as grapeseed or refined avocado)
  • 1 cup short grain brown rice or 3 cups cooked brown rice
  • 2 teaspoons olive oil or a few tablespoons vegetable broth
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 2 tablespoons fresh, chopped dill
  • 2 tablespoons fresh, chopped parsley or chives
  • 1-2 tablespoons freshly squeezed lemon juice, or to taste
  • salt and pepper to taste


  • Preheat your oven to 400F and line a baking sheet with parchment or foil. Toss the zucchini with the vegetable oil and transfer to the sheet. Roast for 35 minutes, or until the zucchini is tender and browning.
  • If using dry rice, cook rice according to package instructions while zucchini roasts.
  • Heat the olive oil or broth in a roomy skillet over medium heat. Add the shallot. Cook for 2-3 minutes, or until the shallot is clear and soft. Reduce the heat to medium low and add the garlic. Cook for 1 minute, stirring often. Stir in the cooked rice, chickpeas, and roasted zucchini. Add the lemon juice, dill, and parsley; stir well. When everything is warmed through, taste and add salt and pepper to your preference. Serve.