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Summer Zucchini Salad with Chickpeas & Tomatoes
When your garden is overflowing with zucchini, this bright, lemony zucchini salad is the perfect solution. Fresh herbs, juicy tomatoes, and chickpeas turn summer's most abundant vegetable into a meal that gets better with time!
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 30 Minuten
Zutaten:
- 1 pound zucchini (young, tender is best), cut into thin ¼-inch slices or half moons (3 cups)
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 tablespoon white wine vinegar (more to taste)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1-2 cloves garlic, pressed or minced
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup red onion, sliced thin
- 15-ounce can (1 1/2 cups) chickpeas (or lentils), drained
- 1 pint cherry tomatoes, cut in half
- 1 cup fresh herbs- any mix of dill, basil, mint, or parsley, chopped
Arbeitsschritte:
- In a colander, toss zucchini slices with 1/2 teaspoon salt. Set aside and let it drain for 15-20 minutes. (Salting softens the zucchini and allows it to absorb more flavor from the dressing.)
- Mix lemon zest, lemon juice, vinegar, olive oil, garlic, dijon mustard, salt, and pepper in a large bowl.
- Add chickpeas and red onion into the dressing, stir to fully coat. Add zucchini (no need to rinse), tomatoes, and herbs.
- Top with feta cheese if desired.
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