Zucchini with Toasted Chickpea Flour. You may have tried my socca recipe , or chocolate mocha socca, or perhaps this may be the first time you have ever read about socca. In fact, you can do so many different things with it that Lindsey Love wrote a whole cookbook about it: Chickpea. You can use the roasted chickpea flour as a wheat-free flour substitute to prepare fritters, as a crumb batter for frying fish, a thickener in soups and stews, or add it to cakes and breads, to lend an earthy flavor to your foods.

They're a cinch to make, they're totally decadent and yet still healthy! Here's where having a well-stocked vegan pantry comes in handy. With canned chickpeas, nutritional yeast and tomato basil pasta sauce in the pantry plus a fridge full of fresh zucchini (I always have zucchini on my grocery list), these chickpea stuffed zucchini boats were born! You can cook Zucchini with Toasted Chickpea Flour using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Zucchini with Toasted Chickpea Flour

You need 1/2 cup of sifted chickpea flour.
It's 1 1/2 lb of zucchini or summer squash (3 or 4).
It's 2 tbsp of olive oil.
You need 1 tbsp of butter.
It's 3 tsp of minced garlic.
It's 1 tsp of salt.
You need 1/2 tsp of pepper.
You need 1/2 cup of water.

Chickpea Flour Carrot Zucchini Bread is HERE. I am a little late to the chickpea flour game but I am officially obsessed. I was pretty apprehensive on using flour made from chickpeas at first and I also lied to Jord when I told him what this bread was made out of it. They're light, fluffy, gluten-free, dairy-free and a nutritious way to start your day!

Zucchini with Toasted Chickpea Flour instructions

Heat small skillet over medium-high heat; add chickpea flour..
Cook and stir 3 to 4 minutes until fragrant and slightly darker in color. Remove from skillet; set aside..
Cut zucchini into 1/2 inch thick circles or half-moons..
Heat oil and butter in large skillet. Cook and stir garlic 1 minute or until fragrant..
Add zucchini, salt and pepper; cook and stir 5 minutes or until beginning to soften..
Stir chickpea flour into skillet to coat zucchini..
Pour in water; cook and stir 2 or 3 minutes or until moist crumbs form, scraping bottom of skillet frequently to prevent sticking and scrape up brown bits..

Get creative and top them with hummus, greens, avocado and a poached egg for even more protein. Dice the poblano and onion into small dice. Who would've thought that hot, crispy fries could be gluten-free and protein-rich? But these Zucchini Fries totally are, which makes them perfect for all those cravings for some crunchy goodness. Zucchini slices should not be too thick or too thin.