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Chickpea and Roasted Zucchini Salad with Lemon Caper Dressing is a fresh and vibrant dish that combines nutritious ingredients for a delightful meal. Packed with flavor, this salad is perfect for lunch, dinner, or a side dish. The roasted zucchini provides a warm touch, while the lemon caper dressing adds a bright and zesty flavor that ties everything together.

Why Make This Recipe

This salad is not only delicious but also very healthy. Chickpeas are a great source of protein and fiber, making this dish filling and satisfying. Roasted zucchini brings in essential vitamins, while the fresh herbs and lemon dressing add a refreshing twist. It’s a perfect choice for anyone looking for a light yet hearty meal that is easy to prepare.

How to Make Chickpea and Roasted Zucchini Salad with Lemon Caper Dressing

Ingredients

2 medium zucchini, cut into 1/2-inch rounds
2 tablespoons olive oil (for zucchini)
1/2 teaspoon salt (for zucchini)
1/4 teaspoon black pepper (for zucchini)
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
3 tablespoons olive oil (for dressing)
2 tablespoons lemon juice
1 tablespoon capers, drained
1 clove garlic, minced
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the zucchini rounds with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the zucchini in a single layer on the prepared baking sheet.
Roast the zucchini for 20-25 minutes, or until it is tender and lightly browned. Make sure to flip it halfway through cooking.
While the zucchini is roasting, make the lemon caper dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of capers, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
In a large bowl, mix the rinsed chickpeas, chopped red onion, roasted zucchini, and chopped parsley.
Pour the lemon caper dressing over the salad and toss gently to combine.
If you like, sprinkle with crumbled feta cheese before serving.
Serve immediately or chill it for later.

How to Serve Chickpea and Roasted Zucchini Salad with Lemon Caper Dressing

This salad can be served warm or cold. It pairs well with grilled meats or can be enjoyed on its own for a light meal. Consider serving it alongside a piece of crusty bread or a grain like quinoa for a complete dinner.

How to Store Chickpea and Roasted Zucchini Salad with Lemon Caper Dressing

Store any leftovers in an airtight container in the refrigerator. The salad is best eaten within 2-3 days. If you are storing it, remember that the zucchini might become a bit softer, but the flavors will still stay delicious.

Tips to Make Chickpea and Roasted Zucchini Salad with Lemon Caper Dressing

You can add other vegetables like bell peppers or cherry tomatoes for extra color and taste.
For added crunch, consider sprinkling some toasted nuts or seeds on top before serving.
If you’re not a fan of feta, you can skip it or substitute with another cheese like goat cheese.

Variation

If you want to make this salad more filling, consider adding cooked grains like quinoa or farro. You can also swap out lemon for lime in the dressing for a different flavor.

FAQs

1. Can I use frozen zucchini for this salad?
It’s best to use fresh zucchini for roasting. Frozen zucchini tends to be watery and may not roast well.

2. Is this salad vegan?
Yes, the chickpea and zucchini salad is naturally vegan! Just skip the feta cheese or use a vegan alternative if you wish.

3. Can I meal prep this salad?
Absolutely! This salad is great for meal prep. Just keep the dressing separate until you’re ready to eat to maintain freshness.