The SUMMER SALAD WITH CHICKPEAS, ZUCCHINI, AND FETA is a quick and easy recipe for preparing a tasty cold summer dish without cooking, a very fresh vegetarian summer recipe that can also be enjoyed at the beach or taken to work. A tasty salad to try as an alternative to classic salads, this one with chickpeas is really delicious, with the addition of feta, fresh and flavorful, which gives the dish that extra touch, and with zucchini that I cooked in an air fryer, but you can cook in the oven or on the stovetop. A colorful and delicious dish to prepare on these hot summer days, but it’s also perfect to make year-round, perhaps to enjoy warm, with the zucchini still hot. You can eat the chickpea, feta, and zucchini salad as a main dish or serve it as an appetizer, you’ll see, it will be a great success at the table! Follow me right away in the recipe to prepare this delicious summer salad with legumes, zucchini, and cheese, I’m sure you’ll find it delicious! WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Romanesco zucchini
- 8 oz canned chickpeas (drained weight)
- to taste fine salt
- to taste dried oregano
- to taste basil
- to taste extra virgin olive oil
Steps
To prepare the summer salad with chickpeas, zucchini, and feta, start by washing the two zucchinis, drying them, removing the ends, and then slicing them into thin rounds. Season them with salt and oil and cook them. I cooked them in an air fryer at 360°F for about 15 minutes. You can also cook them in a pan or in a preheated oven at 375°F for about 20 minutes, placed on a baking sheet lined with parchment paper.
Drain the chickpeas, rinse them under running water, and let them drain well. Take the feta and cut it into cubes. Put the chickpeas, zucchini, and feta in a bowl, add the salt, oregano, chopped basil, extra virgin olive oil, and mix well. If desired, you can also add some freshly ground black pepper. The salad is ready to enjoy, serve it at the table and you’ll taste the delight!
… Vane’s tips
The chickpea, feta, and zucchini salad keeps for a couple of days in the fridge.
You can replace the chickpeas with other legumes, such as cannellini beans or lentils.
You can substitute the feta with primo sale cheese.
