The grilled zucchini salad with salmon and chickpeas is one of those dishes I often make when I want something fresh, complete and full of flavor. It is one of those summer big salads that are not just a side dish but become a true main course, nutritious and satisfying, perfect for a light summer lunch or a quick last-minute dinner.
The grilled zucchini, sliced thinly and lightly browned, are the base of this recipe and I often use them in other preparations on the blog: if you love this ingredient, I recommend checking out my other grilled zucchini recipes such as the grilled zucchini salad with sun-dried tomatoes and olives or the grilled zucchini salad with bresaola and potatoes and especially my top list dedicated to zucchini, where I collect the ideas I make most often at home.
In this salad they are combined with chickpeas, which make the dish more complete and filling.
For convenience I used canned ready-cooked chickpeas, well drained and rinsed, but on the blog you can also find the guide on how to cook chickpeas starting from dried ones, for an even more genuine result.
Smoked salmon adds savory notes, while avocado gives a creamy touch that ties all the ingredients together.
Completing everything, the aroma of lemon and fresh mint make this grilled zucchini salad even fresher and more pleasant.
It is a simple, quick and versatile recipe, perfect for those looking for a healthy but tasty idea, without giving up the pleasure of a homemade dish. Let’s head to the kitchen now and prepare 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).
Also take a look at these salads with zucchini:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 2 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the grilled zucchini salad with salmon and chickpeas
- 2 zucchini (large)
- 1 1/4 cups cooked chickpeas
- 7 oz smoked salmon
- Half avocado
- 2 oz Taggiasca olives
- as needed salt
- as needed extra virgin olive oil
- as needed mint (fresh, or parsley)
- 1 lemon (juice and zest)
- as needed black pepper
Tools
- Peeler
- Grill pan
- Bowl
Steps to make Grilled Zucchini Salad with Salmon and Chickpeas
Wash the zucchinis and slice them thinly lengthwise, using a peeler or a mandoline if you like.
Heat a griddle well and grill them for a few minutes, until they are soft and slightly browned.
Let them cool.
Transfer the zucchinis to a large bowl and add the well-drained chickpeas.
Add the olives and gently mix to distribute the ingredients. Cut the salmon into strips and add it to the salad.
Toss gently so as not to break it too much. Cut the avocado into cubes and add it to the bowl, mixing very gently to keep it intact.
Dress with extra virgin olive oil, lemon juice and a little grated zest.
Adjust salt and pepper and finish with mint leaves torn by hand.
Mix gently and let rest for 10-15 minutes before serving.
This allows the flavors to meld better.
Storage notes and tips
This salad keeps in the refrigerator, well covered, for 1 day maximum.
The advice is to add the avocado and the dressing only at serving time, so it will stay fresher and more pleasant. If already dressed, consume within a few hours to enjoy it at its best. Zucchinis should be sliced thin: they will cook in no time and remain soft but flavorful.
You can also grill them in advance: cold they are perfect for this salad.
The salmon can be cut into strips or left chunkier, for a more rustic texture.
The avocado should be ripe but firm so it doesn’t fall apart when mixing.
Lemon zest is not mandatory, but it gives a fresh aroma that changes everything. Mint adds a summery touch: if you don’t have it, parsley works fine too.
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, instagram, twitter.
From here, you can return to the HOME and discover new recipes!
Your questions
Can I prepare the grilled zucchini salad in advance?
Yes, you can prepare it a few hours in advance and keep it in the refrigerator.
However, add the avocado and dressing only at the last moment so it stays fresh and perfect.Can I replace the smoked salmon?
Of course, you can use canned tuna in water or mackerel.
If you prefer a vegetarian version, you can add feta or mozzarella.Can the grilled zucchini salad be eaten cold?
Yes, it is perfect cold and is at its best that way, especially on hotter days.
How do I prevent the avocado from browning?
Add lemon juice immediately after cutting it: this will help keep it looking fresh longer.
Can I omit the chickpeas?
Yes, but chickpeas make the salad more complete and filling.
If you omit them, you can replace them with another protein ingredient.Is this dish suitable for a light diet?
Yes, it is a balanced and nutritious dish.
If you want to make it lighter, you can slightly reduce the oil.Can I use raw zucchini instead of grilled?
You can use them raw, but the flavor will be different.
Grilled zucchinis give a more intense flavor and a softer texture.
