Zucchini salad is a nice vegetarian entree or summer side dish. It is inexpensive to make and also works as a satisfying cold vegetarian meal.
Such a great way to use up extra summer squash!
Zucchini Salad
This Zucchini Salad with Chickpea & Artichoke is what I whipped up for a simple summer dinner tonight. Nope, no in depth recipe planning here, this is fly-by-the-seat-of-your-pants gleaning from the garden and pantry style cooking. The fresh zucchini salad makes for a nice light vegetarian or vegan meal, or a great side for some grilled meat or fish.
Zucchini is coming into season here in the North East, and the onslaught of basil is starting, so this recipe should be timely for many.
If you have tomatoes readily available, by all means slice some up and toss them in when you add the dressing and basil. They will go great with the other ingredients. As is the recipe is suitable for vegans if the dressing used does not contain dairy products.
I sprinkled Parmesan cheese on mine. Feta cheese would be an excellent addition to this summer salad, as well (I just didn't have any on-hand). The leftovers will be served with grilled chicken tomorrow.
Zucchini Recipes
Here are a few more ideas if you have a large zucchini bounty on-hand.
- Vegetarian Southwest Zucchini Boats
- Ratatouille Soup with Quinoa
- Yellow Zucchini Pizzaiola with Fresh Mozzarella
- Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing
Zucchini Salad with Chickpea and Artichoke
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
Nutrition
Theresa says
Oh wow this looks good.
Rachel @ Following In My Shoes says
It looks SO good. ... almost makes me forget I'm not fond of chickpeas!
Lolo says
I love chickpeas. This sounds really good!
cindy j says
I made this tonight for company. Didn't saute the vege, left it raw. Added two more garlic cloves (we all love garlic) and added some feta cheese. So yummy. Everyone loved it. Definitely a keeper recipe.
Toni says
this looks really good. I am a huge fan of artichokes and chick peas so definitely something I could see myself making.
Pam says
Made this as a side salad dish to go with pizza for card night. NOT ONE BIT OF THIS SALAD LEFTOVER...NOT EVEN ONE LONE CHICK PEA!!! Because there was going to be a tortellini salad on the table, I used Greek salad dressing for this salad and topped it off with feta cheese, so that it would stand out a little. A delicious keeper!!!! 🙂