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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the red bell pepper over the flame of your stove for 5-7 minutes, turning with tongs until the skin is charred all over. Move it to a bowl and cover with a lid for 5 minutes.
Cut the zucchini into strips and place in a bowl with 1 tsp olive oil, lemon juice or vinegar, salt, and pepper. Let it marinate.
Blend 60g of the chickpeas with 2 tbsp olive oil, cumin, coriander, garlic, red bell pepper, salt, and pepper. Add water to reach your desired consistency.
Cut the whole wheat toast into cubes, drizzle with 1 tsp oil, and fry in a pan until crunchy.
Mix the remaining chickpeas with salt, pepper, and paprika powder.
Assemble the plate: red pepper sauce first, then the marinated zucchini, spiced chickpeas, croutons, and fresh tomato halves.
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For a quicker version, use store-bought roasted red peppers.
Adjust the consistency of the sauce by adding more or less water.
Can I use jarred red bell peppers?
Yes, you can use jarred roasted red bell peppers to save time.
What can I substitute for whole wheat toast?
You can use any bread of your choice to make croutons.
Is there an alternative to white wine vinegar?
Lemon juice can be used as an alternative to white wine vinegar.
How can I make the dish spicier?
Add more paprika or a pinch of cayenne pepper to the chickpeas.
Can I prepare the components in advance?
Yes, you can prepare the sauce and marinate the zucchini in advance.
