Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs
A super easy and tasty summer salad make with fresh raw zucchini, lots of herbs and chickpeas. Perfect for a BBQ or picnic!
Course
Salad, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
Calories342kcal
AutorElle
Ingredients
1x 400 g can organic chickpeas,rinsed and drained
1medium zucchini,diced
2handfuls fresh basil,chopped (ca. 2 tablespoons)
1small bunch flat-leaf parsley,chopped
2tablespoonsfreshly squeezed lemon juice
2tablespoonsextra-virgin olive oil
1small red onion,finely chopped
1large garlic clove,minced
35gfreshly grated Parmesan cheese(about 1/3 cup)
2tablespoonspine nuts,lightly roasted
Pinchof red pepper flakes
coarse sea salt and freshly ground pepper,to taste
To serve:
Serve with toasted pita or a crusty baguette
Method
In a medium bowl, combine the chickpeas, zucchini, basil, parsley, lemon juice, olive oil, red onion and garlic. Add grated Parmesan cheese and pine nuts, toss gently until well combined.
Season the zucchini salad with a pinch of red pepper flakes, and with coarse salt and freshly ground black pepper, to taste.