Swiss Style Chickpea and Vegetable Skewers (Dairy-Free)

Ingredients

• 1 can (15 oz) Chickpeas, cooked
• 2 medium Bell peppers (red, yellow, green), cubed
• 1 medium Red onion, cubed
• 1 medium Zucchini, cubed
• 1 cup Cherry tomatoes
• 1/4 cup Olive oil
• 2 tablespoons Lemon juice
• 2 cloves Garlic, minced
• 1 teaspoon Dried oregano
• 1/2 cup Dairy-free yogurt
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the 1 can (about 425 g) cooked chickpeas to the bowl and stir to coat them. Let them marinate for at least 15 minutes.
2. 2While the chickpeas marinate, prepare your vegetables. Cut the 2 medium bell peppers (any color) into 2.54 cm cubes. Cut the 1 medium red onion into 2.54 cm cubes. Cut the 1 medium zucchini into 2.54 cm cubes. Leave the 1 cup cherry tomatoes whole.
3. 3Thread the marinated chickpeas and the prepared vegetables (bell peppers, red onion, zucchini, and cherry tomatoes) onto skewers. Alternate the ingredients for a colorful presentation.
4. 4Preheat your grill to medium heat. This is approximately 176.7-204.4°C (175-200°C).
5. 5Place the skewers on the preheated grill. Cook for 10 to 15 minutes, turning them occasionally. The vegetables should be tender and have slight char marks. The chickpeas will be heated through.
6. 6Remove the skewers from the grill. Let them rest for 2-3 minutes before serving. Serve with the 1/2 cup dairy-free yogurt on the side for dipping.

Substitutions

Related Guides