Ingredients Jump to Instructions ↓

  1. Zesty Zucchini Chickpea Salad

  2. 3 medium zucchini (about 6 oz. each)

  3. 1/2 tsp salt

  4. 5 Tbsp. white vinegar

  5. 1 clove garlic, minced (or more if you like garlic)

  6. 1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced)

  7. 1/2 cup olive oil

  8. 1 cup drained canned chickpeas

  9. 1/2 cup sliced pitted ripe olives

  10. 3 green onions, minced

  11. 1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced

  12. 1 ripe avacado

  13. 1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese

  14. 1 head Boston lettuce, cored, separated into leaves

  15. sliced tomatoes and cilantro sprigs for garnish

  16. Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich slices. Place slices in medium bowl; sprinkle with

  17. salt. Toss to mix. Spread on several layers of paper towels. Let

  18. stand at room temperature for 30 minutes to drain.

  19. Combine vinegar, garlic, and thyme in large bowl. Gradually add

  20. oil in thin, steady stream, whisking continuously until dressing

  21. is thoroughly blended.

  22. Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions; toss lightly to coat. Cover; refrigerate at least 30 minutes

  23. or up to 4 hours, stiring occasionally.

  24. Add chili to salad just before serving. Stir gently to mix. Peel,

  25. pit, and cut avacado into 1/2-inch cubes. Add avacado and cheese

  26. to salad; toss lightly to mix.

  27. Serve salad in shallow lettuce-lines bowl or plate. Garnish with

  28. slices of tomato and springs of cilantro if desired.


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