Description
A light and refreshing zucchini and chickpea salad ready in just 20 minutes.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/2-inch thick slices
- 10.5 ounce can chickpeas, drained
- 2 tablespoons extra virgin olive oil
- 1 zest lemon
- juice of 1/2 lemon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 425 ºF.
- In a sheet tray, lay some parchment paper and put the zucchini slices on top, spacing them apart evenly (it’s best if no slices are touching otherwise they may stick together). Put in the oven for about 10 minutes, until the bottom is caramelized.
- Turn each slice over and cook for another 10 minutes or so.
- Take the tray out of the oven and let cool. When the zucchini is room temperature, add all the ingredients in a bowl and mix well.
- Season with salt and pepper and serve.
Notes
This salad taste best when eaten fresh.
Nutrition
- Serving Size: 1
- Calories: 333
- Sugar: 1.5g
- Sodium: 769mg
- Fat: 18.6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34.8mg
- Fiber: 10.2g
- Protein: 11.5g
- Cholesterol: 0mg
