Description
A fresh and vibrant salad featuring roasted zucchini and a zesty lemon caper dressing, perfect for lunch or dinner.
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)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the zucchini rounds with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl.
- Spread the zucchini in a single layer on the prepared baking sheet.
- Roast the zucchini for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- While the zucchini is roasting, 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 small bowl to make the dressing.
- 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 desired, sprinkle with crumbled feta cheese before serving.
- Serve immediately or chill for later.
Notes
This salad can be served warm or cold and is great for meal prep. Best eaten within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean