Marinated zucchini and chickpea salad

Marinated Zucchini and Chickpea Salad

This is one of those salads that I like best unadorned, just the clean flavors of summer squash, onion, garlic, and lemon. But feel free to add fresh herbs or follow one of the variations listed at the end. And do make it a day ahead of time so that the lemon and vinegar have time to “cook” the zucchini.

Ingredients

• 1 pound small zucchini or yellow squash or a combination, halved and thinly sliced
• 1 1/2 cups cooked chickpeas (or 1 can, rinsed and drained)
• 1/2 cup chopped red onion
• 1/2 large red bell pepper, cut into 1-inch long slices
• 2 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons white balsamic or white wine vinegar, see notes
• Generous grating black pepper
• salt, to taste
• fresh herbs (such as mint, basil, or oregano) to taste

Instructions

1. Combine all ingredients in a non-metal container. Cover tightly and refrigerate for at least 6 hours (24 hours is optimal), stirring occasionally. Check the seasonings and add more salt and lemon juice or vinegar if you think it needs it. Serve sprinkled with additional fresh herbs.

Notes

While regular white wine or white balsamic vinegars can be used, for best flavor, use a vinegar with some sweetness to it, such as fig, raspberry, walnut or pecan.

Variations

Add a teaspoon of sesame oil and some toasted sesame seeds for an Asian variation.

Add some spice by skipping the herbs and adding cayenne pepper or your favorite hot sauce.

Add some fresh sweet corn kernels for a complete one-dish meal.

Preparation time: 15 minute(s) | Cooking time: 1 minute(s)

Number of servings (yield): 4 large, main dish servings

Nutrition (per serving): 143 calories, 16 calories from fat, 1.9g total fat, 0mg cholesterol, 19.1mg sodium, 538.8mg potassium, 25.8g carbohydrates, 6.7g fiber, 7.1g sugar, 7.4g protein.