Name: Zucchini Salad with Tomatoes and Chickpeas
Prep time: 30 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound zucchini (young, tender is best), cut into thin ¼-inch slices or half moons (3 cups); 1/2 teaspoon salt; 2 teaspoons lemon zest; 1/4 cup lemon juice; 1 tablespoon white wine vinegar (more to taste); 1/4 cup extra-virgin olive oil; 1/2 teaspoon Dijon mustard; 1-2 cloves garlic, pressed or minced; 1/2 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/4 cup red onion, sliced thin; 15-ounce can (1 1/2 cups) chickpeas (or lentils), drained; 1 pint cherry tomatoes, cut in half; 1 cup fresh herbs- any mix of dill, basil, mint, or parsley, chopped

When your garden is overflowing with zucchini, this bright, lemony zucchini salad is the perfect solution. Fresh herbs, juicy tomatoes, and chickpeas turn summer’s most abundant vegetable into a meal you’ll crave.

zucchini salad with cherry tomatoes, red onion, herbs, and chickpeas in a white bowl.

Every summer I find myself looking for creative ways to use up zucchini, and this zucchini salad is always at the top of the list. Fresh herbs, juicy tomatoes, chickpeas, and a bright lemon vinaigrette transform humble zucchini into a vibrant, satisfying salad that’s ready in about 30 minutes.

The secret is salting the zucchini first, then letting it marinate in the lemony dressing. As it rests, the zucchini becomes more tender while soaking up all those fresh, zesty flavors. In fact, I think it tastes even better the next day! It keeps beautifully in the refrigerator for up to 4 days, making it one of my favorite meal-prep salads for healthy lunches and quick summer meals.

Serve it at your next backyard barbecue, pack it for a picnic or potluck, or enjoy it as an easy weekday lunch. It’s a simple, delicious way to celebrate-and make the most of-summer’s zucchini abundance.

Why you’ll love this Zucchini Salad recipe!

Fresh, summer flavor. Tender zucchini, juicy tomatoes, and fresh herbs make every bite taste like summer. We leave the zucchini raw here; it marinates beautifully in the salad.

An easy recipe with simple ingredients. Simple vegetables, herbs, and pantry staples come together with very little prep.

Healthy and satisfying. Chickpeas add protein and fiber, making this vegetable salad filling enough for lunch or a light dinner. Add cheese, nuts, or swap in lentils to make it your own.

Perfect for meal prep. The flavors continue to develop as the salad chills, making it even better the next day!

Zucchini Salad Recipe Ingredients

ingredients for zucchini salad - cherry tomatoes, dill, young zucchini, lemon, red onion, garlic bulb, olive oil in small glass bowl, small white bowl of chickpeas, fresh mint, pinch bowl with salt and pepper, fresh basil, small white bowl with Dijon mustard.

Zucchini: Look for young tender zucchini, which are sweeter, more tender, and contain fewer seeds than larger ones.
Lemon zest and lemon juice: Add bright citrus flavor while giving the dressing a refreshing tang.
White wine vinegar: For mild acidity that complements the lemon without overpowering the fresh vegetables. Champagne vinegar or red wine vinegar also work well.
Extra virgin olive oil: Use a good quality extra virgin olive oil since it’s the base of the vinaigrette and adds rich, fruity flavor.
Dijon mustard: Helps emulsify the dressing while adding a subtle tangy depth of flavor.
Garlic cloves: Press or mince the garlic cloves, depending on your preference. Pressed garlic creates a smoother dressing, while minced garlic leaves a little texture.
Salt and black pepper: Salt seasons both the zucchini and the dressing, while freshly ground black pepper adds just the right amount of spice.
Red onion: Thinly slice the onion so it blends into the salad without overpowering each bite. For a milder flavor, soak the slices in the dressing for 5-10 minutes.
Chickpeas or lentils: Both options add plant-based protein and make the salad more filling.
Cherry tomatoes: Sweet cherry or grape tomatoes add color, freshness, and juicy bursts of flavor.
Fresh herbs: Use a mix of dill, fresh basil, mint, or parsley for the freshest flavor, or use whatever herbs you have on hand.

Optional Additions

Feta cheese
Fresh mozzarella
Almonds
Pine nuts
Olives

How To Make Zucchini Salad

1. Salt the zucchini. Chop the zucchini into half moons or 1/4-inch slices and toss into a colander. Add 1/2 teaspoon of salt and let sit for 15-20 minutes (in a sink or on a kitchen towel to drain).

half moon zucchini slices in a colander with pinch bowl of salt.

lemon Dijon vinaigrette for zucchini salad in a glass mixing bowl.

2. Mix the dressing. Add lemon zest and juice, vinegar, olive oil, garlic, Dijon mustard, salt, and pepper to a large bowl and whisk until combined.

3. Assemble the salad. Add chickpeas and thinly sliced red onion to the large bowl with the dressing. Toss to coat.

chickpeas and thinly sliced red onion in a glass mixing bowl.

cherry tomatoes, sliced zucchini, thinly sliced red onion, chickpeas, and chopped fresh herbs in a glass mixing bowl to make zucchini salad with a wood spoon.

Add the zucchini straight from the colander. Then add the tomatoes and mixed herbs. Mix the salad. If desired, top with feta cheese or any of our other optional additions listed above!

zucchini salad with tomato, onion, feta, chickpeas, and herbs.

Chef’s Tips

Slice the zucchini evenly. Uniform pieces ensure every bite has the same tender-crisp texture.
Salt the zucchini. This simple step softens the zucchini, draws out excess moisture, and allows it to absorb more flavor from the dressing.
Use lots of fresh herbs! A mix of herbs, such as dill, basil, mint, and parsley give this salad so much flavor. If prepping this ahead of time or saving leftovers, keep the herbs to the side until ready to eat to keep them fresh.
Let it rest. Chill the salad for 20-30 minutes to give the flavors time to meld.
Toast the nuts. If adding almonds or pine nuts, toast them briefly in a dry skillet for deeper flavor.

Serving Suggestions

Zucchini Salad pairs wonderfully with any summer meal. Explore our 50+ Healthy Dinner Ideas for Summer for inspiration! It is especially nice as a side with grilled chicken, salmon, shrimp, steak, lamb chops, halloumi, or tofu.

Make-Ahead & Storage

This summer salad is make-ahead-friendly! Its flavor improves as it rests, giving the fresh flavors time meld. If making ahead, leave the fresh herbs out to preserve their fresh color and add just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The herbs will darken, but they will still taste fine. You can always keep them out of the salad and add as a garnish.