Zen Zucchini and Chickpea Salad

A simple, refreshing, and satisfying salad that's perfect for a light lunch or dinner. The zucchini is thinly sliced and roasted until tender, while the chickpeas add some protein and fiber. The dressing is a simple vinaigrette made with olive oil, lemon juice, oregano, salt, and pepper. The parsley adds a bit of freshness and color to the salad.

This salad was inspired by a trip I took to the Middle East a few years ago. I was particularly struck by the abundance of fresh vegetables and herbs that were used in the local cuisine. I wanted to create a salad that would capture the flavors of that region, but with a twist. I decided to use zucchini instead of the traditional cucumber, and I added chickpeas for some extra protein and fiber. The dressing is a simple vinaigrette made with olive oil, lemon juice, oregano, salt, and pepper. It's light and refreshing, and it complements the flavors of the zucchini and chickpeas perfectly.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 large zucchini, thinly sliced
• 1 cup cooked chickpeas
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the zucchini, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The thinly sliced zucchini roasts quickly and evenly, resulting in a tender texture.
• The chickpeas add protein and fiber to the salad, making it more filling.
• The simple vinaigrette dressing is light and refreshing, and it complements the flavors of the zucchini and chickpeas perfectly.
• The parsley adds a bit of freshness and color to the salad.