Go Back
+ servings
An overhead image of a plate covered in zucchini chickpea rice, which is garnished with fresh dill.
5 from 10 votes

Lemon Dill Zucchini Chickpea Rice

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 4 servings

Ingredients

  • 1 lb zucchini, trimmed and diced (about 2 medium zucchini)
  • 1 tablespoon refined avocado oil
  • 1 cup short or medium grain brown rice (or 3 cups cooked brown rice)
  • 2 teaspoons olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 2 tablespoons fresh, chopped dill
  • 2 tablespoons fresh, chopped parsley or chives
  • 1-2 tablespoons freshly squeezed lemon juice, to taste
  • salt and pepper to taste

Instructions

  • 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.
  • 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.