Zucchini and Chickpea Salad

Author: Farmonplate

Directions:

•4 zucchini

•2 tbsp olive oil

•1 tsp salt

►Cut zucchini length wise in half. Place cut side up and sprinkle with salt. Flip and set aside for 30 minutes until it releases some of its water. The goal here is to make the zucchini less watery, and get it ready for grilling. Pat dry and brush both sides with olive oil. You can skip this step if you are eating the salad right away and don’t mind the zucchini a bit on the tender side.

►Set grill on medium high heat. Put zucchini on grill, cook until charred, flip once.

•2 cup chickpeas – cooked

•1 tbsp cumin powder

•1 tbsp smoke paprika

•1 tsp salt

•1 tsp black pepper powder

•1 tbsp olive oil

►Preheat the oven 400°F.

►Toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread them out on a parchment paper lined baking sheet. Roast for 15-20 minutes until crisply and golden. Set aside.

►Salsa

•1 cup cherry tomatoes – sliced in half

•2 medium shallots – peeled and thinly sliced

•1/4 cup basil/cilantro/ dill – chopped

•juice of 1 lemon

•salt and pepper

►In a bowl mix tomatoes, shallots, herbs, lemon juice, salt and pepper. Mix well and set it aside.