Chickpea, Zucchini, and Tomato Salad with Garlic Vinaigrette

Chickpea, Zucchini, and Tomato Salad with Garlic Vinaigrette

Chickpea, zucchini, and tomato salad is a bright and healthy dish that combines fresh ingredients and a zesty garlic vinaigrette. This salad is not only delicious but also packed with nutrients, making it a perfect option for lunch or dinner. It’s refreshing, easy to prepare, and perfect for any occasion.

Why Make This Recipe

This salad is a fantastic choice for several reasons. First, it’s quick to make, taking just about 15 minutes to prepare. Second, it’s healthy, filled with protein from chickpeas and vitamins from the vegetables. Third, it’s versatile; you can serve it as a side dish or a light meal. Plus, the garlic vinaigrette adds a burst of flavor that ties everything together, making it a crowd-pleaser.

How to Make Chickpea, Zucchini, and Tomato Salad with Garlic Vinaigrette

Ingredients:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 ounces feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
2. Combine salad ingredients: In a large bowl, combine the drained and rinsed chickpeas, diced zucchini, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
3. Dress the salad: Pour the garlic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Add feta (optional): If desired, crumble the feta cheese over the salad.
5. Chill (optional): For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. You can serve it immediately if desired.
6. Serve: Serve the chickpea, zucchini, and tomato salad chilled or at room temperature. Enjoy!

How to Serve Chickpea, Zucchini, and Tomato Salad

This salad is great on its own, or you can serve it with grilled chicken or fish for a more complete meal. It goes well with pita bread or your favorite crackers. You can also enjoy it as a filling for wraps or sandwiches.

How to Store Chickpea, Zucchini, and Tomato Salad

Store any leftovers in an airtight container in the fridge. The salad will keep well for 3 to 4 days. Just remember that the vegetables may become softer over time.

Tips to Make Chickpea, Zucchini, and Tomato Salad

• Make sure to rinse the chickpeas well to remove excess sodium.
• For added crunch, you can include some diced bell peppers or cucumbers.
• Adjust the seasoning according to your taste. If you like it spicier, add a pinch of red pepper flakes.

Variation

You can easily customize this salad! Try adding roasted bell peppers, avocado, or even some cooked quinoa for extra texture and flavor. If you’re not a fan of feta, you can omit it or replace it with avocado or nutritional yeast for a vegan option.

FAQs

1. Can I use canned chickpeas or do I need to cook them from scratch?
You can use canned chickpeas for this recipe. Just make sure to drain and rinse them before adding them to the salad.

2. How long will this salad last in the refrigerator?
The salad can last for about 3 to 4 days in the fridge when stored in an airtight container.

3. Can I make the garlic vinaigrette in advance?
Yes, you can prepare the garlic vinaigrette a day ahead of time. Just store it in a sealed container in the fridge and give it a good shake before using it.

Enjoy making your Chickpea, Zucchini, and Tomato Salad with Garlic Vinaigrette! It’s simple, tasty, and perfect for any meal.

Chickpea, Zucchini, and Tomato Salad with Garlic Vinaigrette

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• Author: hamidkom
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A bright and healthy salad featuring chickpeas, zucchini, and tomatoes, complemented by a zesty garlic vinaigrette.

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Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 ounces feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
2. Combine salad ingredients: In a large bowl, combine the drained and rinsed chickpeas, diced zucchini, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
3. Dress the salad: Pour the garlic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Add feta (optional): If desired, crumble the feta cheese over the salad.
5. Chill (optional): For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve: Serve the chickpea, zucchini, and tomato salad chilled or at room temperature.

Notes

Rinse chickpeas well to remove excess sodium. Optional ingredients can be added for variation, such as bell peppers or cucumbers.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cooking
• Cuisine: Mediterranean