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
Mellisa says
Sounds really good. I like to eat salads a lot more in the summer.
Penelope (NYC Blogger) says
That sounds like a perfect, refreshing salad for this hot season
Kelly @ A Girl Worth Saving says
I love the combination of veggies you have going on in this salad 🙂
Sheri says
I would love everything but the artichoke, and it looks amazing.
Jenn- The Rebel Chick says
This sounds amazing!
Kathleen says
I love chick peas, so this is something I would definitely try.
Colleen says
My daughter would really enjoy this just because she LOVES Zucchini.
Emily @FamilyNLifeLV says
This looks ridiculously delicious!
Stefanie says
Yum! I love all of these ingredients.
Maryann says
I love chickpeas and artichokes.
Tiff @ Babes and Kids says
This would make a fabulous cold salad for a barbecue.
Vanessa: thequeenofswag says
I love chick peas so this is definitely a must have.
Anne says
you know, I've never tried chick peas before.
Angela says
This is totally my kind of salad. It looks delicious!
Becca @ Mama B says
Oh yum! What a perfect summer salad!
Jennifer says
Yum, I love anything that involves chickpeas.
Liz says
It sounds just wonderful!!! I could probably eat chickpeas straight from the can, I love them so much.
Crystal @ Simply Being Mommy.com says
Yum, what a great way to use zucchini 🙂
Jenny @ MyLittleMe says
Three ingredients I love. I'll have to try this one out!
Jenn says
I always need more zucchini recipes. Thanks!
Tammy says
It looks delicious - I'm looking for a broader range of summer salads to make, so this is timely.
Marcie W. says
This sounds great and I love the idea of adding feta and grilled chicken!
Keiunta Dixon says
Yum...my family would like this.
Robin (Masshole Mommy) says
I love chick peas - this sounds awesome.
HilLesha says
This looks delish!