đ đđđđźđ«đđ đ đ„đđŻđšđ«đŹ
đđ§đ đ«đđđąđđ§đđŹ
đž 4 tablespoons Olivezia Gremolata Olive Oil, divided
đž 1 large yellow onion, finely chopped
đž 2 garlic cloves, minced
đž Kosher Salt and fresh ground black pepper
đž 2 x 15 oz cans of chickpeas, drained
đž 1 teaspoon ground cumin
đž 1 teaspoon ground coriander
đž 1/4 cup + 2 tablespoons chopped curly parsley
đž 4 bell peppers halved lengthwise, seeds and ribs discarded
đž 1 tablespoon Olivezia Sicilian Lemon Balsamic
đž 1/4 cup finely chopped tomatoes
đž 1/4 cup finely chopped cucumbers
đž 1/2 lemon zest
đž Tahini for drizzling
đđ§đŹđđ«đźđđđąđšđ§đŹ
Step 1.
Preheat oven to 400 degrees Fahrenheit. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Transfer the onion mixture to a bowl.
Step 2.
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon of olive oil to the bowl; season with salt and pepper and toss to combine. Arrange bell peppers in a baking dish and fill them with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Step 3.
Meanwhile, toss tomatoes and cucumbers with balsamic, lemon zest and the remaining 2 tablespoons of parsley and 1 tablespoon of olive oil. Serve peppers topped with tomato salad and drizzled with tahini.
Hint: You can also substitute Olivezia Garlic Olive Oil for the Gremolata.
Adapted from: delish.com