Some recipes are born by chance, opening the fridge and letting what’s inside guide you: zucchini, peppers, an open jar of chickpeas… And that’s exactly how this grilled zucchini and chickpea salad came to be, a rich and fragrant dish that tastes like home cooking and simple things.
If you love grilled zucchini, you know how versatile they are: on the blog you’ll find other ideas such as the grilled zucchini salad perfect as a light and tasty side dish, but also many zucchini recipes to serve every day. In this version they become the base of a generous salad, soft and lightly grilled, ready to welcome all the other ingredients. Giving character to the dish are the roasted peppers, prepared the old-fashioned way, letting them char under the grill until the skin peels off easily. If you like them, on the blog you’ll also find other salads with roasted peppers and many pepper recipes, because they are a simple ingredient capable of transforming any dish.
Completing the salad are the chickpeas, which make this preparation a true main course. I used canned chickpeas, well drained and rinsed, for convenience. But if you have the time, you can prepare them at home following the classic grandma’s recipe for cooking chickpeas, with slow soaking and gentle cooking: the flavor will be even more authentic.
Then there are the olives, creamy avocado, optional tuna, which you can omit or replace with feta, hard-boiled eggs or whatever you prefer, and the scent of lemon that ties everything together. The result is a hearty salad with grilled zucchini, peppers and chickpeas, perfect as a summer dinner recipe, but also as an idea for a quick lunch or to take on the go.
If you love tasty summer salads, simple dishes and recipes that celebrate the season, this is one to keep in mind. It changes every time, adapts to what you have at home, but always stays true to cooking made of simple gestures and real flavors. Let’s go to the kitchen and make it together, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients to make the grilled zucchini, peppers and chickpea salad
- 2 zucchini (large)
- 3 peppers (red and yellow)
- 7 oz tuna in oil (drained)
- 1 1/4 cups cooked chickpeas
- 4 oz avocado
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 lemon
Tools to make Grilled Zucchini, Peppers and Chickpea Salad
- Oven
- Baking dishes
- Bowl
- Grill pan
Preparation of the grilled zucchini, peppers and chickpea salad
Prepare this grilled zucchini and chickpea salad when you want a simple yet flavorful dish, the kind that comes together with few ingredients and the lovely scent of seasonal vegetables.
Wash the zucchini and cut them into thin slices lengthwise, using a vegetable peeler or a mandoline if you like.
Heat a grill pan well and grill the zucchini for a few minutes until they are soft and slightly golden.
Let them cool. Meanwhile, turn on the oven grill and place the whole peppers on a shallow baking sheet, preferably lined with parchment paper. Position it under the grill, just below the heating element. Roast the peppers, turning them as they cook, until the skin is well charred on all sides, taking care not to pierce them.
Cooking will take about 35–40 minutes.
Once ready, transfer the peppers while still hot into a bowl and cover them. Let them rest for about 20–25 minutes: this step will allow you to peel them easily. In an air fryer the times and procedure are virtually the same to obtain soft peppers.
After this time, let them cool, then peel and slice them into strips.
Gather everything in a large bowl and add the drained chickpeas along with the olives and avocado. If you wish, finish with the tuna for an even more complete dish, or use eggs, feta or whatever you prefer.
Dress with extra virgin olive oil, lemon juice and zest, salt and pepper, mixing gently so as not to break the more delicate ingredients.
Let it rest a few minutes and serve.
Storage notes and tips
This salad can be kept in the refrigerator for about one day, well covered.
Resting makes it even better, as the flavors mingle and become more harmonious.
If you prepare it in advance, I recommend adding the avocado only at the last moment so it stays fresh and doesn’t darken.
For an even more flavorful result, you can dress the zucchini and peppers while they are still warm: they will better absorb the oil and lemon, just like in traditional cooking.
You can customize this salad in many ways:
-with feta or fresh white cheese for a creamier version;
–without tuna, for a complete vegetarian dish;
-with toasted bread or croutons to make it even richer;
It’s one of those recipes that changes every time but always remains tied to simple, seasonal, good food.
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Your questions
Can I prepare the grilled zucchini and chickpea salad in advance?
Yes, this salad is perfect to prepare in advance. In fact, after a few hours of resting the flavors blend better. However, add the avocado only shortly before serving.
Can I use canned chickpeas?
Of course, canned chickpeas are perfect for this recipe. Just rinse them well under running water to remove the preserving liquid.
How do you easily peel roasted peppers?
After cooking, place the peppers while still hot in a closed container or a bag. The steam will help the skin come off easily, just as done in traditional kitchens.
Can I make this salad without tuna?
Yes, you can omit the tuna and still get a complete and tasty dish. The chickpeas, together with the vegetables, make the salad nutritious and satisfying.
What can I add to enrich the salad?
You can customize the salad with feta, fresh white cheese, capers, red onion or with croutons. It’s a versatile recipe that adapts to what you have at home.
Is it a main course?
Yes, this grilled zucchini and chickpea salad can become a great main course thanks to the legumes, vegetables and healthy fats from the oil and avocado.
