Smashed Zucchini & Chickpea Salad

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Smash zucchini into medium-sized pieces using a rolling pin or heavy pan.
  3. 3Place zucchini in a colander, sprinkle with salt, let it sit for 10 minutes, then remove excess moisture using a paper towel.
  4. 4Place zucchini on a baking sheet, toss with olive oil, paprika, and garlic powder; roast for 30-35 minutes, flipping halfway.
  5. 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.
  6. 6In a bowl, combine the roasted zucchini, cilantro, red onion, avocado, and pistachios.
  7. 7Add the chickpeas, toss gently, and plate the salad.
  8. 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