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–+ servings

Roasted Zucchini and Chickpea salad

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.
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: lunch, Salad, Side Dish
Cuisine: European, Mediterranean
Keyword: courgette
Servings: 2

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.