Description
A vibrant and refreshing salad featuring smashed zucchini and chickpeas, perfect for summer gatherings.
Ingredients
Scale
- 1½ to 2 pounds zucchini (about 3 to 4 medium)
- 1 jalapeño, halved and sliced into thin half-moons
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 1½ teaspoons kosher salt
- ¼ cup extra-virgin olive oil, plus more for serving
- 1 (15-ounce) can chickpeas, rinsed and patted dry
- ¼ cup roasted peanuts
- 1½ teaspoons ground sumac, coriander, or baharat spice blend
Instructions
- Trim the ends of the zucchini, quarter them lengthwise, and smash gently with a knife. Tear into bite-sized pieces.
- Toss the zucchini pieces with sliced jalapeño, lime juice, and salt in a colander. Let sit for 10 minutes to drain moisture.
- Heat olive oil in a skillet over medium-high heat, and add the chickpeas and roasted peanuts. Cook until golden and crisp, about 5 to 10 minutes.
- Add lime zest, ground sumac, and additional salt to the chickpea mixture, stirring to combine.
- Shake off excess liquid from the zucchini, spread on a plate, drizzle with olive oil, and top with the crispy chickpeas and peanuts. Adjust seasoning and serve warm or at room temperature.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Avoid over-soaking the zucchini to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg