Servings: about 4-6 bowls
Prep Time: 10 minutes
Cook time: 15 minutes
4 large zucchinis, sliced into rounds
1 medium red onion, chopped
1 teaspoon sea salt + pepper to taste
2 tablespoons extra virgin olive oil, divided
2 15 oz. cans of chickpeas, rinsed and drained
1 cup cherry tomatoes, sliced in half
1/2 cup sliced kalamata olives
Handful of fresh basil, chopped
For serving: mixed greens or cooked riced cauliflower
Lemon Cashew Sauce
1/2 cup Georgia Grinders Cashew Butter
4 tablespoons lemon juice
1 tablespoon coconut aminos
1/2 cup cold water
1. Preheat the oven to 425 degrees Fahrenheit. Slice zucchini and eggplant into small rounds or quarters and spread onto a large baking sheet. Toss with olive oil, sea salt, and pepper. Roast in the oven for about 15 minutes.
2. While the vegetables are roasting prepare the chickpeas. Toss them with olive oil, chopped basil, Kalamata olives, and sliced cherry tomatoes. Season with sea salt and pepper and set aside.
3. Prepare the lemon cashew sauce by combining cashew butter, lemon juice, coconut aminos and cold water in a high-powered blender and blend until smooth. Taste and add more lemon juice or coconut aminos if needed.
4. Serve roasted veggies with chickpea mixture and top with lemon cashew sauce!
Storage: Leftover lemon cashew sauce stays fresh in the fridge in a jar up to 4 days. Mix with water when ready to use as it will thicken in the fridge. Chickpeas & veggies stay fresh in the fridge up to 5 days.
Recipe by Selena @thenutritiouskitchen
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