Light and protein packed, this salad- made with healthy zucchini noodle and chickpeas- is a breeze to whip up and take on the go. Taking lunch to the office? Tired after a long day? Too hot to turn on the oven? This is the salad for you!
How To Make Zucchini Noodles
The most important thing about making zucchini noodles is that your zucchini is fresh and firm.
I use this very inexpensive and easy julienne tool for making ALL of my noodles:
Not only is it priced at under $12 (just my type of budget!) but it fits in a drawer and is simple to use and clean. Here's a few tips:
- Always wash your zucchini before starting, since you will be using the skin for that fantastic color
- Trim off the tip of the bottom end, where all the bitter oils build, and discard.
- Use the stem end to hold onto for peeling.
- Starting at the stem end, gently pull the julienne tool towards the other end (the way you would use a vegetable peeler)
- Rotate the zucchini as you go so that you get as much of the beautiful outside color as possible until all of the squash is used up.
- Alternate between yellow and green zucchini for a bright look
- Add carrot for some extra vitamins, color, and crunch
Nutrition 411 of Zucchini Noodle and Chickpea Salad
- Zucchini is great for cholesterol. Not only do vegetables contain zero cholesterol, zucchini contains pectin, which binds to cholesterol in your body and flushes it out instead of letting it be absorbed into your blood.
- Both Chickpeas and Zucchini are high in fiber.
- Tomatoes are high in vitamin C and antioxidants.
- Half a cup of Chickpeas has almost 20 grams of protein!
- Zucchini is low in fat
- Chickpeas have a low Glycemic Index, helping to control blood sugar
What To Pair with This Salad
Because this salad is so light, it works both as an entrée on its own, or as a side dish. I love to pair it with something like Southern Fried Country Tofu. It's also great to help balance out a meal in combination with other richer sides like these Stuffed Shells with Butternut Squash or Creamy Potato Gratin.
Zucchini Noodle and Chickpea Salad
- Place the balsamic, olive oil, salt, and agave in a small mixing bowl and whisk together. Set aside.
- Using the julienne peeler, peel the zucchinis, rotating as you go so as to peel almost entirely. You will be left with thin strips of zucchini noodles. Place in a mixing bowl.
- Drain and rinse the chickpeas and add them to the bowl with the diced tomatoes.
- Add the marinated feta, if using (optional)
- Add the chopped dill and pour the dressing over the whole thing.
- Toss together to combine all the ingredients. Taste and adjust seasonings to taste.
- Serve chilled