SALADS

Grilled Zucchini, Tomato and Chickpea Salad

Grilled Zucchini, Tomato and Chickpea Salad

Grilled Zucchini, Tomato and Chickpea Salad

Servings

4

servings

This Grilled Zucchini, Tomato, and Chickpea Salad is a celebration of seasonal produce, combining the smoky earthiness of grilled zucchini with the juicy sweetness of ripe tomatoes and the satisfying heartiness of chickpeas. Not only is it delicious, but it’s also a nutritional powerhouse, packed with vitamins, fiber, and protein. Whether you’re looking for a light lunch, a side dish to take to your next barbecue, or a colorful addition to a week night meal, this salad is sure to impress and refresh. Dressed with a simple balsamic vinaigrette, this simple yet sensational recipe encapsulates the essence of summer in every bite!


Ingredients

  • 3 medium zucchini

  • 2 tbsp neutral oil (I used grapeseed)

  • Kosher salt

  • 1 pint cherry tomatoes

  • 2 cups chickpeas, rinsed and drained

  • 3/4 cup chopped mint (you could also use Italian parsley, or a mix of the two)

  • 1/2 cup sliced basil 

  • 1/2 cup crumbled feta (I prefer sheep’s milk)

  • freshly ground black pepper

  • Balsamic Vinaigrette

  • 1 tbsp honey

  • 2 tsp Dijon mustard

  • 4 tbsp balsamic vinegar 

  • 8 tbsp extra virgin olive oil 

  • 1 garlic clove, grated using a microplane grater, or minced

  • Kosher salt 

  • black pepper

Directions

  • Slice the zucchini vertically into 1/2 inch thick slices. Rub with the neutral oil and season lightly with kosher salt.  If using a gas grill, turn all burners on high and cover.  Once the grill is hot, reduce the heat to medium. If using a grill pan (I use my Lodge Cast Iron Grill Pan), preheat the grill pan over medium high heat. Cook the zucchini, flipping as needed until softened and lightly charred, about 7 minutes on each side.
  • Slice the cherry tomatoes in half and add to a large bowl. Once the zucchini is cool enough to handle, cut into 1 inch pieces and add to the bowl with the cherry tomatoes. Add the chickpeas, crumbled feta, mint and sliced basil to bowl. Toss and dress lightly, then season to taste. Add more dressing, as needed and serve immediately.
  • Balsamic Vinaigrette
  • Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil to emulsify. Add garlic and season to taste with salt and pepper.