
Pan-seared zucchini and chickpeas over spinach with lemon garlic dressing.
1 cupChickpeas
240 gZucchini
80 gSpinach
2 clovesGarlic
1.5 tbspLemon Juice
Cook zucchini, chickpeas, garlic, salt, and black pepper in olive oil for 8 minutes.
Whisk lemon juice with a little olive oil.
Serve warm zucchini and chickpeas over spinach with lemon dressing.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper