Keyword zucchini and artichoke recipes, zucchini chickpea salad
Prep Time 6 minutesminutes
Cook Time 6 minutesminutes
Total Time 12 minutesminutes
Servings 4
Calories 366kcal
Author Robin Gagnon
Ingredients
½tbsoil
2zucchini squashhalved lengthwise, then sliced on the diagonal
¼of a large sweet onionsliced
1clovegarlicminced
15ozchick peasgarbanzo beans, rinsed
15oz artichoke quartersdrained
¼cupItalian dressing
2tbsfreshly chopped basil
Instructions
Put oil in skillet, and place on med-high heat.
Once hot, add the zucchini, onion & garlic. Saute lightly. The vegetables should be mostly cooked, but still have a bit of tooth to them, not all wilted.
Shut off & remove from burner. Add the chick peas, and artichokes. Stir to mix in and even out temperature.
Add the dressing and basil stir to mix evenly.
Serve warm or cold, as is or with sprinkling of your favorite cheese.
Notes
Feel free to swap in yellow summer squash for all or some of the green zucchini squash.