Chickpea And Zucchini Salad Recipes

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SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Smashed Zucchini With Chickpeas and Peanuts image

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Chickpea and Zucchini Salad - Giada De Laurentiis image

Steps:

  • Mix all the ingredients for the salad in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

CHICKPEA AND ZUCCHINI SALAD

Quick to make and simply beautiful to behold, this Mediterranean-style salad is made with tasty mix of chickpeas, zucchini and kalamata olives.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 5



Chickpea and Zucchini Salad image

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 zucchini, chopped
1/3 cup Kalamata olives, sliced
1/4 cup chopped fresh parsley
1/3 cup KRAFT Greek Vinaigrette Dressing

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