Zesty Zucchini-Chickpea Salad
the Editors of Publications International, Ltd.
Zesty Zucchini-Chick Pea Salad
Yield
Makes 4 to 6 servings
Ingredients
| 3 | medium zucchini (about 6 ounces each) |
| 1/2 | teaspoon salt |
| 5 | tablespoons white vinegar |
| 1 | clove garlic, minced |
| 1/4 | teaspoon dried thyme leaves, crushed |
| 1/2 | cup olive oil |
| 1 | cup drained canned chickpeas |
| 1/2 | cup sliced pitted ripe olives |
| 3 | green onions, minced |
| 1 | canned chipotle chili in adobo sauce, drained, seeded, minced |
| 1 | ripe avocado, pitted, pared, cut into 1/2-inch cubes |
| 1/3 | cup crumbled feta or 3 tablespoons grated Romano cheese |
| 1 | head Boston lettuce, cored, separated into leaves |
| Sliced tomatoes and cilantro sprigs for garnish |
Preparation
- Cut zucchini lengthwise into halves; cut halves crosswise into 1/4-inch-thick slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread zucchini on several layers of paper towels. Let stand at room temperature 30 minutes to drain.
- Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously until dressing is thoroughly blended.
- Pat zucchini dry; add to dressing. Add chickpeas, olives and onions; toss lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.
- Add chili to salad just before serving. Stir gently to mix. Add avocado and cheese; toss lightly to mix.
- Serve salad in lettuce-lined shallow bowl or plate. Garnish, if desired.
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