Creamy chickpeas add a nice hit of protein to this fast sautéed summer squash while the crispy breadcrumbs add great crispy texture. Fresh tomato adds a little acid to round it all out.
For an Italian-inspired version, use cannellini beans in place of the chickpeas and chopped fresh basil instead of chives. Eating fish? Serve with broiled salmon or grilled shrimp. Or, if you want to keep it vegetarian, spoon over whole-wheat linguine and top with an extra drizzle of olive oil and a grating of fresh Parmesan.
2 tablespoons olive oil
2 cups diced yellow squash
1 (15-oz.) can rinsed and drained unsalted chickpeas
1 cup finely diced tomato
3 tablespoons chopped fresh chives
3/8 teaspoon salt
1/4 teaspoon black pepper.
1 ounce toasted whole-wheat panko
Added sugars 0g
Calcium 8% DV
Potassium 13% DV
How to Make It
Add olive oil, diced yellow squash, and chickpeas to a medium skillet over medium-high. Cook until squash is tender, about 5 minutes. Stir in finely diced tomato; cook 1 minute. Stir in chopped fresh chives, salt, and black pepper. Top with toasted whole-wheat panko.
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