Mediterranean Zucchini and Chickpea Salad with Mint
This Mediterranean Zucchini and Chickpea Salad is bright, light, lemony and flavourful. You're going to appreciate the humble zucchini a lot more after this one!
- 2 zucchini, medium
- 1 handful fresh parsley
- 2 tablespoon fresh mint
- 250 grams cooked chickpeas (one can)
- 1 lemon - zest and juice
- 1 clove garlic
- 3 tablespoons olive oil
- .5 small red onion
- Salt and fresh cracked pepper, to taste
Prepare the zucchini by cutting it into quarters lengthwise, or into round disks and rub it with some vegetable oil and salt.
Grill the zucchini on high heat until the cut sides have nice grill marks and the zucchini is cooked slightly but still firm.
Cut the long quarters of zucchini into cubes and transfer to a large bowl.
Toss the warm zucchini with the herbs, garlic, lemon, chickpeas, salt and pepper, and serve slightly warm or at room temperature.
Calories: 345kcalCarbohydrates: 43.4gProtein: 13.8gFat: 14.6gSaturated Fat: 2gSodium: 31mgPotassium: 877mgFiber: 12.7gSugar: 9.2gCalcium: 98mgIron: 5mg