Description
A refreshing salad with grilled zucchini, chickpeas, and a lemon-herb dressing.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss zucchini slices with 1 tablespoon of olive oil, salt, and pepper.
- Grill zucchini for 3-4 minutes per side, until tender and grill marks appear. Let cool slightly, then chop into bite-sized pieces.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- In a large bowl, combine the grilled zucchini, chickpeas, and chopped parsley.
- Pour the dressing over the salad and toss gently to coat.
- Stir in feta cheese, if using.
- Serve immediately or chill for later.
Notes
- For extra flavor, add chopped red onion or bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg
Keywords: grilled zucchini, chickpea salad, healthy salad, vegetarian salad, summer salad, lemon herb dressing