BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  - Brown Paper Nutrition

Ingredients

• 400-500g zucchini sliced into quarters, lengthways
• 2 tablespoon extra virgin olive oil
• 200g tinned chickpeas, rinsed and drained
• 1/4 cup almonds, roughly chopped
• 1/2-2/3 cup hummus
• 1 cup blanched peas
• 1/4 cup finely sliced mint leaves
• 1/3 cup finely chopped parsley leaves
• 2 teaspoons nigella seeds (optional – but delicious so use if on hand)
• 1 teaspoon lemon zest plus 1/2 lemon
• 1 1 /2 tablespoons dukkah