Roasted Zucchini and Chickpeas with Lemon Labneh

Roasted Zucchini and Chickpeas with Lemon Labneh

Ingredients:

• 1 pound baby zucchini, halved lengthwise

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• ½ cup labneh or whole-milk plain Greek yogurt

• 1 tablespoon chopped fresh mint, plus more for garnish

• 1 teaspoon lemon zest

• 1 teaspoon lemon juice

• Ground sumac, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).

2. Prepare Zucchini: Toss the halved zucchini with olive oil, salt, and pepper.

3. Roast Zucchini: Arrange the zucchini on a baking sheet and roast for 10-12 minutes, or until tender.

4. Prepare Labneh: In a small bowl, mix the labneh (or yogurt) with the chopped mint and lemon zest.

5. Assemble Dish: Spread the labneh mixture on a serving platter. Arrange the roasted zucchini on top.

6. Garnish: Drizzle with lemon juice and sprinkle with ground sumac and additional mint, if desired.

7. Serve: Enjoy the dish warm or at room temperature.

Roasted Chickpeas

Ingredients:

• 2 (15-ounce) cans chickpeas, drained

• 1 tablespoon olive oil

• 1 tablespoon sumac

• 2 teaspoons smoked paprika

• 1 teaspoon sea salt

• 1 teaspoon garlic powder

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare Chickpeas: In a mixing bowl, toss the drained chickpeas with olive oil, sumac, smoked paprika, sea salt, and garlic powder.

3. Roast Chickpeas: Spread the seasoned chickpeas on a baking sheet in a single layer. Roast for 18-22 minutes, or until golden and crispy, shaking the pan halfway through cooking.

4. Serve: Let the chickpeas cool slightly before serving. They can be enjoyed warm or at room temperature.