CHICKPEA and ZUCCHINI RICE SALAD, a perfect summer dish, very simple, fresh, and tasty to prepare in a short time.
The rice salad with chickpeas and zucchini is one of the most loved summer dishes: fresh, light, colorful, and perfect to prepare in advance. In this version, I enriched it with simple and tasty ingredients like creamy avocado, flavorful olives, sweet corn, and crumbled feta for a balanced, complete, and irresistible result. A great idea for lunch or dinner, but also perfect to take to the beach or the office, as it remains good even when cold.
Prepared with parboiled or basmati rice — which holds its texture well — and grilled or sautéed zucchini, this salad is ideal for those looking for a healthy, nutritious, and not overly dressed one-dish meal. It can be customized with what you have in the fridge, it’s vegetarian but you can also add tuna, salmon, or hard-boiled eggs if you prefer.
Join me in the kitchen today for chickpea and zucchini rice salad.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 1/2 cups rice for salads
- 5 eggs
- 8 1/2 oz tuna in oil
- 3 zucchini
- 3/4 cup sweet corn
- 5 1/4 oz canned chickpeas
- 2 avocado
- 7 oz green olives
- arugula
Steps
Cook the rice in salted water, drain it al dente and let it cool well, preferably spread out on a tray.
Grill or sauté the zucchini diced in a pan with a drizzle of oil and salt or with an air fryer at 375°F for 15 minutes. Let them cool.
Hard boil the eggs: put them in cold water, bring to a boil and cook for 8-9 minutes. Cool them, peel them, and cut them into wedges.
Dice the avocado, drizzle it with lemon juice to prevent browning.
In a large bowl, combine the rice, chickpeas, corn, zucchini, avocado, tuna, egg wedges, arugula, and sliced olives.
Dress with extra virgin olive oil, salt, a bit of lemon juice for extra freshness, and mayonnaise if you like. Mix gently.
Serve immediately or store in the fridge until ready to enjoy.
Bon appétit
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CHICKPEA and ZUCCHINI RICE SALAD
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FAQ (Questions and Answers) CHICKPEA and ZUCCHINI RICE SALAD
Can I use another type of legume instead of chickpeas?
Yes, you can substitute chickpeas with cannellini beans, lentils, or peas.
Can the rice salad with chickpeas and zucchini be prepared in advance?
Sure, it’s even better the next day. Keep it well covered in the fridge.
Can I make it vegan?
Yes, omit the eggs, tuna, and feta, and replace them with tofu, hummus, or another plant-based dressing.
What type of rice is best to use?
Parboiled or basmati rice are ideal because they hold their texture well even when cold.
Is it suitable to take to the beach or office?
Yes, it’s perfect for meals away from home: it keeps well and doesn’t need reheating.
