Roasted Zucchini and Chickpeas with Kale and Kalamata Olives -

This is a fabulous meal! The roasted tomatoes and onion give it a nice sweetness, combined with the lightly charred zucchini pieces bursting as you bite into them, and then of course the deep saltiness of the Kalamata olives! A full meal on its own or serve over couscous or rice!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 2
  • Cook Time:  60min


  • 2 large Onions, peeled chopped
  • 1 Large Tomato, diced
  • 3 cloves garlic, peeled and chopped roughly
  • 2 Sprigs Fresh Thyme
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Balsamic Vinegar
  • 1 Can Chickpeas, rinsed and drained
  • 2 Medium Zucchini, roughly chopped
  • 1 Cup Fresh Kale, roughly chopped
  • ¼ Cup Fresh Parsley, chopped finely
  • ¼ Cup Fresh Dill, chopped finely
  • 15 Kalamata Olives, pitted and halved
  • Salt and Pepper to Taste


  1. Preheat oven to 400 F (205 C).
  2. In a baking dish combine the onions, tomato, garlic, thyme, olive oil and balsamic vinegar as well as a large pinch of salt and pepper. Toss well to combine all ingredients.
  3. Bake at 400 F for 25 minutes. Mix in the chickpeas and zucchini and place back in the oven at 400 F for 20 minutes more.
  4. 10 minutes before serving, add all remaining ingredients and mix well. Bake at 400 F for another 10 minutes.


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