Description
This Grilled Zucchini Chickpea Salad is an easy and quick bowl packed with simple ingredients and the best healthy flavor for busy days. Smoky zucchini and hearty chickpeas make it filling enough for weeknight dinner while fresh herbs and lemon keep it bright for meal prep or potluck ideas. Serve it warm or chilled for a colorful salad that feels fresh and satisfying without extra fuss.
Ingredients
- 3 medium Zucchini
- 2 cans or 15 ounces each Canned chickpeas
- 1/4 cup divided Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 small clove Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 3/4 teaspoon divided Kosher salt
- 1/2 teaspoon Black pepper
- 1/2 cup Crumbled feta cheese
- 1/3 cup chopped Fresh parsley
- 2 tablespoons chopped Fresh mint
- 1/4 cup thinly sliced Red onion
Instructions
- Cut the 3 medium zucchini into thick lengthwise strips so every piece has broad flat sides for grilling. Drizzle the strips with part of the olive oil and sprinkle with salt and pepper then turn them until the surfaces look shiny and unevenly coated.
- Place the seasoned zucchini strips in a hot grill pan and let the flat sides pick up dark marks while the centers soften. Flip the pieces once so the second side browns and the strips bend slightly with wrinkled edges.
- Combine lemon juice and lemon zest and garlic and Dijon and honey and the remaining olive oil in a mixing bowl. The dressing changes into a glossy pale yellow mixture with tiny garlic flecks suspended through it.
- Add the 2 cans of drained chickpeas and the thin red onion to the dressing. Fold them together until the chickpeas look shiny and the onion slices thread through the bowl in loose uneven strands.
- Cut the grilled zucchini into chunky pieces and fold it into the dressed chickpeas. Scatter feta and herbs over the bowl so white crumbles and green leaves land in uneven pockets between the smoky zucchini pieces.
- Spoon one generous portion onto a white plate so the chickpeas settle around the zucchini and the feta stays visible in small creamy pieces. Finish with a few extra herbs so the plate looks fresh and homemade with uneven textures and non uniform color.
Notes
Pro Tips:
- Pat the zucchini dry before oiling so the strips brown better and avoid turning watery in the skillet.
- Use chickpeas that are well rinsed and drained so the lemon dressing tastes fresh instead of starchy.
- Fold the herbs in gently at the end so they stay bright and do not bruise into the warm zucchini.
- Let the salad rest for ten minutes before serving so the chickpeas absorb the lemon dressing flavor.
Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The zucchini will soften as it sits and the chickpeas will absorb more dressing so the salad may taste even brighter the next day. For the best texture keep extra feta and herbs separate until serving then scatter them over the top. Do not freeze this salad because grilled zucchini turns watery after thawing and the fresh herbs lose their texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg