Description
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.
Ingredients
Units
Scale
- 1 pound zucchini (young, tender is best), cut into thin 1/4-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
Instructions
- Salt zucchini. In a colander, toss zucchini slices with 1/2 teaspoon salt. Set aside and let it drain for 15-20 minutes. (Salting softens the zucchini and allows it to absorb more flavor from the dressing.)
- Make the dressing. Mix lemon zest, lemon juice, vinegar, olive oil, garlic, dijon mustard, salt, and pepper in a large bowl.
- Toss salad. Add chickpeas and red onion into the dressing, stir to fully coat. Add zucchini (no need to rinse), tomatoes, and herbs.
- Serve. Top with feta cheese if desired.
Notes
This make-ahead salad only improves as it rests, allowing all the fresh flavors to meld together beautifully.
Leftovers are delicious- store in the refrigerator for 4 days in an airtight container. The basil will turn dark but will still taste fine. Or leave the basil off, sprinkling over the top just when serving.
Add almonds or pine nuts, feta or mini mozzarella balls.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5.1 g
- Sodium: 254.7 mg
- Fat: 12.3 g
- Saturated Fat: 1.7 g
- Carbohydrates: 16.8 g
- Fiber: 3.7 g
- Protein: 3.9 g
- Cholesterol: 0 mg
