Bocadillos de Calabacín

Bocadillos de Calabacín are delightful vegan Spanish appetizers featuring crispy zucchini rounds topped with a savory chickpea spread. Perfect for sharing, they offer a burst of flavor in every bite.

Ingredients

• Zucchini - 2 medium-sized
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Chickpeas - 200 grams (cooked)
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons (chopped)
• Cumin - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and slice the zucchinis into 1 cm thick rounds.
3. In a bowl, toss the zucchini slices with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Place the zucchini slices on a baking sheet lined with parchment paper in a single layer.
5. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until golden and crispy.
6. While the zucchini bakes, prepare the chickpea spread. In a food processor, combine cooked chickpeas, tahini, lemon juice, parsley, and cumin.
7. Blend until smooth, adding a little water if needed to reach desired consistency.
8. Once the zucchini is done, remove from the oven and let cool slightly.
9. Spread the chickpea mixture on top of each zucchini round and serve immediately.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Packed with vitamins and minerals, particularly vitamin C and potassium.

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