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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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