Grilled Zucchini and Chickpea Skewers with Lemon-Herb Marinade

Ingredients

• 2 medium Zucchini
• 15 oz Canned Chickpeas
• 1/2 small Red Onion
• 3 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 2 tbsp Fresh Oregano
• 2 tbsp Fresh Thyme
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Cut the 2 medium zucchini into 1-inch thick rounds. Cut the 1/2 small red onion into 1-inch wedges, similar in size to the zucchini rounds.
2. 2In a medium bowl, whisk together the 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 2 tablespoons of fresh oregano, 2 tablespoons of fresh thyme, 2 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
3. 3Add the cut zucchini, the 15 oz canned chickpeas (drained and rinsed), and the red onion wedges to the bowl with the marinade. Toss everything gently to ensure all pieces are evenly coated.
4. 4Let the mixture marinate at room temperature for at least 15 minutes while you prepare the grill.
5. 5Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C).
6. 6Carefully thread the marinated zucchini, chickpeas, and red onion pieces onto skewers, alternating the ingredients for visual appeal and even cooking. You can use wooden skewers (soaked in water for 30 minutes beforehand to prevent burning) or metal skewers.
7. 7Place the loaded skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally with tongs. The skewers are done when the zucchini is tender when pierced with a fork and has light char marks, and the red onion is slightly softened.

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