Zucchini, Chickpea & Herb Salad
I know a lot of people who get “zucchini panic” when this overly abundant veggie starts making its seasonal debut. Friends and CSA members of ours have expressed excitement and dread at the same time when zucchini starts popping up. But don’t worry, that’s why I’m here to keep you excited about the hundreds of different ways you can prepare this seasonal gem. Zucchini might just be one of the most versatile vegetables around and I’m excited to share as many recipes as I can to keep you inspired.
This simple zucchini and chickpea salad is a refreshing and healthy way to enjoy raw zucchini on a hot summer day. The zucchini absorbs the flavors of the dressing really well and has a simple, light crunch that goes well with the creamy chickpeas and soft feta.
This salad tastes great on its own but would be equally delicious with tuna or grilled chicken added in for more protein or sustenance if you want to make this a complete meal. Let me know what you think!
Zucchini Chickpea & Herb Salad
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4
- 4-5 cups diced zucchini, about 1.5 lbs of zucchini
- 4 oz crumbled feta cheese or goat cheese
- 15 ounce jar chickpeas drained and rinsed (I like the Jovial brand because they come in glass)
- 1/3 cup chopped kalamata olives
- 1/4 cup chopped red onion
- 1/2 cup chopped dill
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- hefty pinch of salt and pepper to taste
Preparation
- Mix all the ingredients together in a large bowl. Toss well. Taste for seasonings and adjust as needed.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary