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Ingredients

4 small zucchini or eggplant, halved lengthwise
Salt to taste
1/2 cup bread crumbs
1/2 cup sun dried tomato and olive bruschetta topping*
1 (4-ounce) package fresh goat cheese, crumbled*
2 tablespoons extra virgin olive oil*
1 teaspoon chili powder or Spanish pimentón
1 (15-ounce) can garbanzo beans, drained*
1 cup (about 2 ounces) baby arugula
1 tomato, seeded and finely chopped
1 tablespoon chopped flat-leaf parsley
Juice of 1/2 a lemon

Description

Pair These Stuffed Zucchini Or Eggplant With The Chickpea Salad For A Complete Meal Or Serve The Zucchini Alone As A Side Dish For Grilled Meats. Ingredients With An Asterisk (*) Are Available In The <a Href="/products/private-label.php">

Wholefoods