Zucchini Salad with Chickpea and Artichoke
zucchini salad with chickpea and artichoke
Servings 4
Calories 366kcal
Ingredients
- ½ tbs oil
- 2 zucchini squash halved lengthwise, then sliced on the diagonal
- ¼ of a large sweet onion sliced
- 1 clove garlic minced
- 15 oz chick peas garbanzo beans, rinsed
- 15 oz artichoke quarters drained
- ¼ cup Italian dressing
- 2 tbs freshly 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.
Nutrition
Calories: 366kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 566mg | Potassium: 602mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1360IU | Vitamin C: 42.7mg | Calcium: 93mg | Iron: 4.2mg