Description
A refreshing Zucchini Ribbon Salad with Chickpeas and Feta, perfect for a light lunch or side dish.
Ingredients
Scale
- 2 medium zucchinis
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Using a vegetable peeler, slice the zucchinis into long, thin ribbons. Place them in a large bowl.
- Add the drained chickpeas to the bowl with the zucchini ribbons.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
- Pour the dressing over the zucchini and chickpeas. Gently toss to coat everything evenly.
- Add the crumbled feta cheese, chopped mint, and parsley. Toss lightly to combine.
- Let the salad sit for 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Zucchini Tip: Choose firm zucchinis with smooth, unblemished skin.
- Herb Tip: Lightly toast your herbs before chopping for intensified aroma.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: zucchini salad, chickpea salad, feta salad, healthy salad, summer salad, vegetarian salad, gluten-free salad