1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup shredded reduced-fat cheddar cheese
Directions
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.
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Average Rating:
Cindy
May 26, 2020
My husband and I liked this recipe. It was a little dry. The next time I make it, I think I will leave the liquid in the chickpeas from the can.
geipa
Apr 30, 2017
I liked this recipe. I thought it a little bland and when I make again will add another zucchini and maybe a summer squash or red pepper. Definitely a keeper. Thanks for sharing a great healthy recipe.
ashleezona
Jul 27, 2015
I make this exactly as written and my family gobbles it up! I've had this recipe in regular rotation for a few years now. It's an easy way to get my kid to eat his veggies!
Reviews
My husband and I liked this recipe. It was a little dry. The next time I make it, I think I will leave the liquid in the chickpeas from the can.
I liked this recipe. I thought it a little bland and when I make again will add another zucchini and maybe a summer squash or red pepper. Definitely a keeper. Thanks for sharing a great healthy recipe.
I make this exactly as written and my family gobbles it up! I've had this recipe in regular rotation for a few years now. It's an easy way to get my kid to eat his veggies!
My family loved this!