Roasted zucchini and chickpea salad is a great summer dish to make good use of the best seasonal vegetable. The ideal side dish or light lunch when the days are bright.
Zucchini are a staple in my kitchen! Coming from the Mediterranean we have them abundantly, which means that they are a relatively cheap vegetable. The good thing is that they are a super versatile vegetable that can be eaten raw, grilled, roasted, sautéed and even stuffed! One of my favourite ways to eat zucchini is in salads! It goes so well with several ingredients and its flavour is easily enhanced with a good dressing. However, even if raw zucchini works wonderfully in a salad, I prefer when I either roast it or grill it. I find that cooking it before adding to the salad makes it absorb more the flavours of the dressing and gives the salad a different texture.
In this recipe, I keep everything simple with only cooking the zucchini and pairing it with chickpeas for a more filling salad and to give it protein. However, if you fancy or have time, you can cook the beans from scratch or else simply swap the chickpeas to other beans.
More Zucchini Recipes!
How to make this roasted Zucchini and Chickpea salad?
One of the quickest salads I have on my rotation! Done in minutes with minimal preparation! Start by roasting the zucchini, you can cut them any shape to your liking. My preferred way is to chop them roughly into 1-inch pieces. Place them in a lined baking tray, drizzle with olive oil, salt and pepper, and mix well. Roast in the oven for about 15 minutes. While these are roasting, prepare the other ingredients together in a bowl. Let the zucchini rest for a few minutes before adding to the bowl. Combine and serve!
FAQs
How to store any leftovers?
You can store any leftover salad in an airtight container in the fridge for no more than 3 days, as it might get soggy. You can then eat the salad cold as is, or else heat it up slightly before enjoying.
How to serve this roasted zucchini and chickpea salad?
This salad is perfect for a quick nutritious lunch served as is or with extra protein on the side. You can top it with either a fried egg on top, a piece of grilled chicken or even pieces of tofu. It is also a great side salad to have with your favourite meals or as a side dish for your potluck or BBQ night. Enjoy it either cold or wam, both ways are delicious!
Roasted Zucchini and Chickpea salad
Ingredients
- 1 medium zucchini
- 1 can chickpea 400g
- 1 tbsp dried mint
- 2 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp lemon juice
- zest of a lemon
- 2 shallots minced
- 1 tsp garlic powder
- salt and pepper
- Grana Padano shaving for garnish
Instructions
- Pre heat oven to 200°C/400°F. Slice the zucchini, to your liking, drizzle with olive oil, salt and pepper.
- Place on a baking sheet and bake for about 15 minutes, until tender. Remove from the oven and let rest.
- In a bowl mix together the roasted zucchini, chickpeas and all the other ingredients.
- Finish the salad with lemon zest and Grana Padano shavings on top.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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