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Zesty Zucchini-Chickpea Salad
Zesty Zucchini-Chick Pea Salad
Yield: Makes 4 to 6 servings
Ingredients:
3medium zucchini (about 6 ounces each)
1/2teaspoon salt
5tablespoons white vinegar
1clove garlic, minced
1/4teaspoon dried thyme leaves, crushed
1/2cup olive oil
1cup drained canned chickpeas
1/2cup sliced pitted ripe olives
3green onions, minced
1canned chipotle chili in adobo sauce, drained, seeded, minced
1ripe avocado, pitted, pared, cut into 1/2-inch cubes
1/3cup crumbled feta or 3 tablespoons grated Romano cheese
1head Boston lettuce, cored, separated into leaves
Sliced tomatoes and cilantro sprigs for garnish
Preparation:
1.Cut zucchini lengthwise into halves; cut halves crosswise into 1/4-inch-thick slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread zucchini on several layers of paper towels. Let stand at room temperature 30 minutes to drain.2.Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously until dressing is thoroughly blended.3.Pat zucchini dry; add to dressing. Add chickpeas, olives and onions; toss lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.4.Add chili to salad just before serving. Stir gently to mix. Add avocado and cheese; toss lightly to mix.5.Serve salad in lettuce-lined shallow bowl or plate. Garnish, if desired.
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