This simple and easy zucchini salad recipe takes less than 20 minutes to throw together. It’s packed with fresh Mediterranean inspired flavors: chickpeas, fresh herbs (basil and parsley), sweet red onion, parmesan, pine nuts and a light lemon dressing. You’ll love this healthy and flavorful salad. It’s perfect for a healthy and quick lunch or dinner, take to work lunch or side dish for your next BBQ.
Yes, it’s official. I’m on bit of a Mediterranean food kick at the moment. In anticipation of summer and my upcoming vacation in France, I am craving fresh flavors that scream “sunshine”. Which is what inspired me to dream up this simple zucchini salad recipe. I’m thinking me, my favorite Schwabe, this salad, a baguette, a chilled bottle of rose, sitting on a summer terrace enjoying the late afternoon Provence sun. Yeees! My absolute favorite way to enjoy zucchini is simply combining it with lemon, garlic and parmesan. The dream team. Add some sweet summer tomatoes and pine nuts and you have another one of my favorite salads: a summer zucchini noodle salad. Trust me, it’s something you’ll want to try this summer!
Why I love this raw zucchini salad
But for now, let me tell you again why I love this particular zucchini salad. First of all think summer. Think no cooking involved. Yes, the best part of this zucchini salad with chickpeas, lemon, parmesan and fresh herbs (besides all those tasty ingredients!) is that there is no cooking required. All you have to do is a minimal amount of chopping, toasting a few pine nuts, and then toss everything together. It may even convince you that zucchini is awesome. Either way, it will get you eating your veggies and it is loaded with plant-based protein, thanks to chickpeas and pine nuts.
Tips for making this Zucchini Salad recipe
Since I focus on quick and easy with this recipe, I used organic canned chickpeas. If you have a pressure cooker (or Instant Pot) or are good at planning ahead, then definitely prepare your own chickpeas from dried ones. They taste the best! If you want to add a little more plant-based protein you could also add a little quinoa. Or simply for more energy, I am a 100% sure that orzo pasta (rice-shaped noodles) would be awesome with this salad. Just add a drizzle more olive oil and maybe an extra squeeze of lemon. And if you are planning to serve this for a party or BBQ, then I recommend doubling the recipe.
Apropos…leftovers. To revive leftovers, I like to add a couple sweet tomatoes, some marinated artichokes, shaved fennel, diced avocado, a little sweet white onion, a drizzle olive oil and squeeze of lemon. Delish!
Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs
Ingredients
- 1 x 400 g can organic chickpeas, rinsed and drained
- 1 medium zucchini, diced
- 2 handfuls fresh basil, chopped (ca. 2 tablespoons)
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 large garlic clove, minced
- 35 g freshly grated Parmesan cheese (about 1/3 cup)
- 2 tablespoons pine nuts, lightly roasted
- Pinch of red pepper flakes
- coarse sea salt and freshly ground pepper, to taste
To serve:
- Serve with toasted pita or a crusty baguette
Method
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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.
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Season the zucchini salad with a pinch of red pepper flakes, and with coarse salt and freshly ground black pepper, to taste.
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Serve and enjoy!
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Absolutely delish!! I added carrots because I had a ton and next time I think I’ll throw in a little farro. Unfortunately I didn’t have any pine nuts on hand but still delicious! Will be in my rotation!
Thanks Amber for your comment and the 5 stars! So glad to hear that you enjoyed this salad! It’s one of my favourites in zucchini season. 🙂