4 tablespoons Olivezia Gremolata Olive Oil, divided
1 large yellow onion, finely chopped
2 garlic cloves, minced
Kosher Salt and fresh ground black pepper
2 x 15 oz cans of chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup + 2 tablespoons chopped curly parsley
4 bell peppers halved lengthwise, seeds and ribs discarded
1 tablespoon Olivezia Sicilian Lemon Balsamic
1/4 cup finely chopped tomatoes
1/4 cup finely chopped cucumbers
1/2 lemon zest
Tahini for drizzling
Preheat oven to 400 degrees Fahrenheit. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Transfer the onion mixture to a bowl.
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon of olive oil to the bowl; season with salt and pepper and toss to combine. Arrange bell peppers in a baking dish and fill them with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Meanwhile, toss tomatoes and cucumbers with balsamic, lemon zest and the remaining 2 tablespoons of parsley and 1 tablespoon of olive oil. Serve peppers topped with tomato salad and drizzled with tahini.
Hint: You can also substitute Olivezia Garlic Olive Oil for the Gremolata.
Adapted from delish.com