Zucchini and Chickpea Salad

Prep Time: 10 minutes
Cook Time: 30 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (July 2005)

I have modified the recipe quite a bit, to make it lighter, and to use Zucchini instead of Eggplant. The original recipe called for Mint, and I use fresh Oregano.

Roasted Zucchini Salad

4-5 medium zucchini, 1/2" dice
2 1/2 T. olive oil, separated
salt
pepper
3 T. fresh lemon juice
1 T. fresh oregano, minced
1 can chickpeas, drained and rinsed
2 oz feta cheese, crumbled

1. Preheat oven to 425.
2. Toss diced zucchini with 1 T. olive oil and 1/2 teaspoon salt. Place on foil lined heavy pan. Roast
3. Roast zucchini for 30 minutes, tossing once or twice.
4. Mix olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/4 pepper in large bowl. Add chickpeas, zucchini and feta and toss to combine. Serve warm or cold.


Update: There is also a curry version of this salad with peas, which I tried. I don't like this one as much, so I will stick with the chickpea feta version of zucchini salad.