Lemony Chickpea Smash on Cucumber Rounds
Cool cucumber rounds piled with a lemony smashed-chickpea topping and toasted pumpkin seeds, a no-cook Mediterranean snack that delivers a solid dose of zinc from chickpeas and seeds.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 130gcanned chickpeas, drained and rinsed
- 28gpumpkin seeds (pepitas)
- 1tbspextra-virgin olive oil
- 1tbspfresh lemon juice
- 0.5tsplemon zest
- 0.5mediumcucumber (about 150 g), cut into 1 cm rounds
- 1tbspchopped fresh parsley
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Add the drained chickpeas to a bowl. Mash with a fork until mostly broken down but still a little chunky.
- 02
Stir in the olive oil, lemon juice, lemon zest, parsley, salt, and pepper until well combined.
- 03
Roughly chop about half the pumpkin seeds and fold them into the chickpea smash; keep the rest whole for topping.
- 04
Lay the cucumber rounds on a plate and spoon a generous mound of the lemony chickpea smash onto each one.
- 05
Scatter the remaining pumpkin seeds over the top, add a little extra lemon zest if you like, and serve right away while the cucumber is cool and crisp.
Nutrition (per serving)
- Calories
- 495kcal
- Protein
- 20g
- Carbs
- 29g
- Fat
- 27g
- Fiber
- 9g
- Selenium
- 6mcg
- Zinc
- 4.3mg
- Iron
- 6mg
- B12
- 0mcg
- Iodine
- 2mcg
- Sodium
- 280mg
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