Fresh Summer Zucchini Chickpea And Goat Cheese Salad Recipes

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SUMMER SQUASH AND ZUCCHINI SALAD



Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

FRESH SUMMER ZUCCHINI, CHICKPEA AND GOAT CHEESE SALAD



Fresh Summer Zucchini, Chickpea and Goat Cheese Salad image

It was 104 degrees in Houston today, and the last thing I wanted to eat was anything warm...so this is what I came up with. My amounts are estimates and , really, you should feel free to change things up to taste. I consider this a jumping off point, but I think it is open to all sorts of seasonal substitutions. I hope you enjoy - this was the perfect refreshing dinner to a blistering day. Update: We added some leftover salmon and served everything over a bed of lettuce - completely worth it!

Provided by Athena484

Categories     One Dish Meal

Time 15m

Yield 2-4 servings as a main course; more as a side dish, 2-4 serving(s)

Number Of Ingredients 16

3 (15 ounce) cans chickpeas, drained and rinsed (garbanzo beans)
2 garlic cloves, minced (I like to grind it to a paste on the cutting board)
1/2 small red onion, finely chopped
1 large zucchini, halved lengthwise and thinly sliced (raw)
1 medium red bell pepper, chopped in small pieces
2 ounces goat cheese (or more if you like it or want the salad "creamier")
1/4-1/2 cup pecans, toasted and chopped
1/4 cup craisins (or raisins...or nothing)
2 teaspoons of fresh mint, chopped
2 teaspoons fresh basil, chopped
1/2 teaspoon smoked paprika (I probably used more)
1/2 teaspoon extra virgin olive oil, just enough to lubricate everything
fresh cracked black pepper, to taste (I used a lot)
kosher salt, to taste (I barely used any)
red pepper flakes, to taste
balsamic vinegar (optional, but reduced and drizzled on top tastes phenomenal)

Steps:

  • Combine all ingredients (except balsamic vinegar) in a bowl large enough to gently stir things together. I broke the goat cheese into smaller chunks before trying to incorporate it.
  • Season to taste. I would let it sit for a little while before eating to let the flavors meld, but it isn't 100% necessary.
  • Either splash with balsamic vinegar before serving or reduce some on the stove to drizzle on top. The sweetness and the acidity really play well with and enhance the fresh flavors.

Nutrition Facts : Calories 1068.5, Fat 27.5, SaturatedFat 7.7, Cholesterol 22.4, Sodium 2073, Carbohydrate 171.5, Fiber 33.9, Sugar 17.1, Protein 42

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS



Chickpea and Zucchini Salad - Giada De Laurentiis image

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Mix all the ingredients for the salad in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

SUMMER SALAD WITH GOAT CHEESE. RECIPE - (4.2/5)



Summer Salad with Goat Cheese. Recipe - (4.2/5) image

Provided by johnwhorfin

Number Of Ingredients 23

DRESSING:
4 to 8 cups butter lettuce, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 ears grilled corn, kernels removed from the cob
1 1/2 cups cherry tomatoes, halved
1 red pepper, chopped
3/4 cup fresh blackberries or blueberries
1 peach, finely chopped
1 jalapeño, seeded and chopped
1 1/2 cups cooked chickpeas or one 14-ounce can rinsed + drained
1/2 cup mixed toasted pumpkin seeds, pecans, walnuts, and pistachios
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 to 1 teaspoon chipotle chili powder
1 to 2 cloves garlic, minced or grated
1 lemon, juiced
Salt and pepper, to taste
TOPPING:
1 avocado, pitted and chopped
5 ounces goat cheese, crumbled

Steps:

  • In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peach, jalapeño, chickpeas, and mixed nuts. In a small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk or shake until combined. Just before serving, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

STRAPATSADA WITH A CHICKPEA RICE SALAD



Strapatsada with a Chickpea Rice Salad image

Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.

Provided by dinehaus

Categories     Greek Main Dishes

Time 25m

Yield 4

Number Of Ingredients 15

2 medium tomatoes, cored
1 tablespoon olive oil
3 cloves garlic, minced
6 large eggs, lightly beaten
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup crumbled feta cheese
1 tablespoon chopped fresh oregano
3 cups hot cooked brown rice
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup pitted Kalamata olives, chopped
3 tablespoons chopped fresh parsley
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons tahini

Steps:

  • Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
  • Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
  • Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
  • Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg

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