Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Zucchini, sliced | 480 g | Sweet, Astringent · Cooling |
 Carrot, sliced | 180 g | Sweet, Bitter · Heating |
 Cooked chickpeas | 300 g | Sweet, Astringent · Cooling |
 Fresh parsley | 20 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the sliced zucchini and sliced carrot into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the cooked chickpeas and fresh parsley evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Herbed Zucchini Chickpea Bake is baked until tender and served warm in a moderate portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Herbed Zucchini Chickpea Bake
| Nutrient | Per 100g | Per Serving (1 serving (252g)) |
|---|---|---|
| Energy (Calories) | 99 kcal | 250 kcal |
| Protein | 3.3 g | 8.3 g |
| Total Carbohydrates | 11.1 g | 28.0 g |
| Dietary Fiber | 3.3 g | 8.3 g |
| Total Sugars | 3.4 g | 8.6 g |
| Total Fat | 5.0 g | 12.7 g |
| Calcium | 34.8 mg | 87.8 mg |
| Iron | 1.28 mg | 3.23 mg |
| Magnesium | 25.9 mg | 65.3 mg |
| Phosphorus | 72.2 mg | 182.4 mg |
| Potassium | 276 mg | 697 mg |
| Sodium | 275 mg | 695 mg |
| Zinc | 0.65 mg | 1.63 mg |
| Copper | 0.14 mg | 0.34 mg |
| Manganese | 0.13 mg | 0.32 mg |
| Selenium | 1.1 µg | 2.9 µg |
| Vitamin C | 12.5 mg | 31.6 mg |
| Vitamin A (RAE) | 162.5 µg | 410.2 µg |
| Vitamin E | 1.13 mg | 2.85 mg |
| Vitamin K | 43.1 µg | 108.8 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.19 mg |
| Niacin (Vitamin B3) | 0.57 mg | 1.43 mg |
| Vitamin B6 | 0.14 mg | 0.36 mg |
| Folate (DFE) | 63.7 µg | 160.7 µg |
| Choline | 18.3 mg | 46.1 mg |
