This recipe is wonderful for those who enjoy seasonal vegetables from the barbecue. If you have a barbecue pan, you can 'roast' the zucchini as you would in the oven on the barbecue. Alternatively, roast the zucchini in the oven, though be careful not to cook it too long, or it will be too tender to toss in this salad.
Chickpea & Zucchini Salad
4 medium zucchini
1 tbsp olive oil
Pinch of salt
3 cups cooked Flourist Kabuli Chickpeas
1/2-3/4 cup Poppy Seed Dressing, or to taste
Freshly chopped parsley and/ or basil
Poppy Seed Dressing
1/2 cup water
1/3 cup apple cider vinegar
1 shallot, minced
3 tbsp honey
2 tbsp Dijon mustard
2 tsp salt
1 tbsp poppy seeds
1 1/2 cups vegetable oil {olive or canola}
*This recipe will make a fair amount; use the extra for green salads
Dressing
First, prepare the dressing by combining all of the ingredients except for the poppy seeds and oil in a blender. Blend on high and add the poppy seeds. Then, gradually add the oil in a steady stream until it is all added. Stop blending once all the oil is added. Transfer the dressing to clean jar. Note this recipe makes a lot! Feel free to half the recipe if you wish.
We like to select a combination of yellow and green zucchini for this salad, but either of course is fine for this recipe. Cut the zucchini into roughly 1 inch round slices, and toss with the oil and a pinch of salt in the cooking pan. Cook until just tender, about 6-8 minutes.
Toss the cooked zucchini with the Kabuli Chickpeas and salad dressing and gently stir to ensure all is well-dressed. Garnish with freshly cut parsley or basil.
