Fresh Zucchini, Tomato, and Chickpea Salad
A bright and refreshing salad that turns garden fresh zucchini into a satisfying meal.
recipesbynani.comWhen your garden is overflowing with zucchini, this lemony salad is the perfect solution. It uses fresh herbs and juicy tomatoes to turn summer's most abundant vegetable into a side dish you will truly crave.
I love making this on busy weeknights because it comes together in just a few minutes. If you want to get the best texture, make sure to slice your zucchini into thin ribbons using a vegetable peeler.
๐งบ Ingredients
- 2 medium zucchini
- 1 cup cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese, optional
๐ฉโ๐ณInstructions
- 1
Wash the zucchini and use a vegetable peeler to shave it into long, thin ribbons. Stop once you reach the seedy center of the zucchini.
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
- 3
Add the zucchini ribbons, halved tomatoes, and chickpeas to the bowl with the dressing.
- 4
Toss everything gently until the vegetables are well coated.
- 5
Sprinkle the fresh parsley and feta cheese over the top before serving.
๐ก Tips
This salad tastes even better after sitting in the fridge for thirty minutes so the flavors can mingle. Store any leftovers in an airtight container in the refrigerator for up to two days. It makes a great lunch when paired with crusty bread.
Made this recipe? Let us know how it went.
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