Mediterranean Stuffed Zucchini with Crispy Chickpeas

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Dinner, Light Main Course, Appetizer, Side Dish Mediterranean
By Kelly Djalali Serves: 2-4
Prep Time: 35 Minutes (includes 20 minute chickpea baking time) Cooking Time: 20 Minutes Total Time: ~1 Hour

The salad is bright and refreshing; the hummus add a creamy rich texture. The feta is tangy and salty and the Crispy Chickpeas add a ton of herby flavor and an addictive crunch!


  • Crispy Chickpeas
  • 1 14-oz. can Chickpeas, drained and patted dry
  • 1 tbsp. Olive Oil, divided
  • Pinch of Kosher Salt
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Garlic Salt
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Dried Thyme
  • 1/2 tsp. Dried Oregano
  • 1/4 cup Chopped Fresh Parsley
  • Zucchini Canoes
  • 1-2 Roma Tomatoes, seeded and diced
  • 8-10 Pepperoncini Peppers, stemmed and diced
  • 1/2 Small Red Onion, diced
  • 1/4 cup Diced Kalamata Olives
  • Juice of Half a Lemon
  • 1/2 tbsp. Olive Oil
  • 2-4 Zucchinis
  • 4-6 tbsp. Hummus
  • Crumbled Feta


Crispy Chickpeas


Preheat oven to 400 degrees.


Toss the chickpeas with a few glugs of olive oil and a good pinch of Kosher salt. Spread the chickpeas in a single layer on a rimmed sheet tray and bake for 20 minutes, shaking the pan halfway through.


When the chickpeas come out of the oven, reduce the oven temperature to 350 and transfer the chickpeas back to the bowl we first used to toss them in olive oil.


Sprinkle on the seasonings and the fresh parsley; add another glug of olive oil and stir to coat the Crispy Chickpeas in the seasoning and olive oil. Set this bowl aside.

Zucchini Canoes


Toss the tomatoes, onion, pepperoncinis, olives and lemon juice together with olive oil and set aside.


Slice the ends off of the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and create a canoe shape out of each zucchini half.


Spread hummus in the center of each zucchini canoe. Transfer zucchinis to a rimmed sheet tray.


Use a slotted spoon to scoop tomato salad filling into each zucchini canoe, on top of the hummus.


Sprinkle crumbled feta on top of the salad filling and bake for 20 minutes, or until the zucchini is tender.


When zucchini is out of the oven, sprinkle the crispy chickpeas on top of each zucchini canoe.