This Moroccan inspired salad is hearty and satisfying. A fantastic side to any meal or even eaten alone, this recipe is sure to become one of your favorites!
Zucchini’s are certainly the highlight of this dish, offering a hearty and wholesome texture. Zucchini’s are often used as a meat alternative that delivers protein, folate, potassium, phosphorus, magnesium, vitamin C, plus many more! The addition of chick peas to the following dish ensures satiety, while alike other legumes and pulses acts to assist cardiovascular and digestive health.
2 – 3 tbls extra virgin olive oil
400g can chickpeas, drained and rinsed Bunch fresh coriander, roughly chopped 1 red onion, finely chopped
1tsp ground cumin
1tsp organic local honey Juice of 1 fresh lemon
4 tbls extra virgin olive oil
Slice each zucchini length ways into thick slices, and arrange over a grill pan on medium heat. Lightly brush
either side of the zucchinis slices with extra virgin olive oil, and sprinkle with a pinch of pink himalayan sea salt and freshly cracked black pepper. Cook until tender for around 8-10 minutes. When cooked, remove from the grill pan and cut each slice into quarters.
Place grilled zucchini quarters and can of drained and rinsed chickpeas into a bowl. Add fresh coriander and red onion.
To make the dressing add paprika, cumin, honey, lemon juice and extra virgin olive oil into a clean jar, place on the lid and shake well. Once combined, pour over zucchini and chickpea mix, and toss to combine. Serve and enjoy
Recipe by Naed Nutrition