Smashed Zucchini & Chickpea Salad
Directions
- 1Preheat oven to 425°F.
- 2Smash zucchini into medium-sized pieces using a rolling pin or heavy pan.
- 3Place zucchini in a colander, sprinkle with salt, let it sit for 10 minutes, then remove excess moisture using a paper towel.
- 4Place zucchini on a baking sheet, toss with olive oil, paprika, and garlic powder; roast for 30-35 minutes, flipping halfway.
- 5Roast chickpeas on a separate sheet pan for 10 minutes, then toss with olive oil, paprika, salt, and garlic powder; roast for another 10 minutes.
- 6In a bowl, combine the roasted zucchini, cilantro, red onion, avocado, and pistachios.
- 7Add the chickpeas, toss gently, and plate the salad.
- 8Drizzle with tahini, if desired.
Ingredients
- 3 large zucchini
- 1 salt
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.25 cup cilantro
- 0.33 cup red onion
- 1 avocado
- 0.25 cup pistachios
- 1 tahini
- 1 15-oz can chickpeas
- 0.5 tbsp olive oil
- 1 tsp paprika
- 0.25 tsp salt
- 0.5 tsp garlic powder
Equipment
rolling pin or heavy dishcolanderpaper towel or ragbaking sheet
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