Ingredients and Weight:
- 4 medium Zucchini (about 1 pound total)
- 1 cup dried chickpeas
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
Preparation Time:
- Preparation Time: 30 minutes (includes chickpea soaking time)
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate - requires soaking chickpeas overnight)
Preparation Method Steps:
- Soak chickpeas overnight in water.
- The next day, preheat the oven to 375°F.
- Place the chickpeas on a baking sheet and roast for 20 minutes, or until golden brown.
- Meanwhile, clean and slice the zucchini into rounds.
- In a large bowl, combine the olive oil, lemon juice, salt, and pepper to make a dressing.
- Add the chopped parsley and red onion to the bowl and mix well.
- Add the roasted chickpeas and sliced zucchini to the bowl and toss to combine.
- Arrange the salad on a serving dish, top with cherry tomatoes, and serve.
Nutritional Information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 40g
- Protein: 12g
- Fiber: 8g
Dish Characteristics:
- Fresh and light salad with a Mediterranean flavor.
- Combines the crispness of zucchini with the creaminess of chickpeas.
- The dressing adds a tangy flavor that pairs well with the natural flavors of the vegetables.
User Comments:
- "This salad was refreshing and full of flavor. The combination of chickpeas and zucchini was unique and delicious."
- "I loved the dressing - it added a perfect balance of tanginess and richness to the salad."
- "This salad was a great side dish for a summer barbecue. It was easy to make and looked great on the table."
Special Precautions and Tips:
- Soaking the chickpeas overnight is crucial for proper cooking. Make sure to plan ahead.
- Adjust the seasoning according to your taste. You can add more salt or pepper if desired.
- If you prefer a less spicy dressing, you can reduce the amount of lemon juice.
