Name: Caramelized Zucchini, Arugula, Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 medium zucchini; 2 tablespoons olive oil, for drizzling; 2 big handfuls arugula (about 2 cups); 1 1/2 cups cooked chickpeas; 1/4 onion, sliced; salt and pepper, to taste; 1/4 cup olive oil; 2 tablespoons white wine vinegarette; 2 teaspoons Dijon mustard

Description

Oven-roasted zucchini join chickpeas and arugula, all topped with a tangy vinaigrette.

Ingredients

Scale

For the Salad

2 medium zucchini
2 tablespoons olive oil, for drizzling
2 big handfuls arugula (about 2 cups)
1 1/2 cups cooked chickpeas
1/4 onion, sliced
salt and pepper, to taste

For the Vinaigrette

1/4 cup olive oil
2 tablespoons white wine vinegarette
2 teaspoons Dijon mustard

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Instructions

Preheat oven to 450 Fahrenheit.
Slice zucchini in half, lengthwise, then slice into 1/4 inch half-moons.
Line a baking sheet with parchment paper and place zucchini on top. Toss zucchini with 2 tablespoons olive oil and salt and pepper to taste.
Place in the oven on your hottest rack. Bake 25-30 minutes, or when the bottom side of the zucchini is caramelized but not singed. Occasionally, shake the pan to make sure the zucchini are evenly cooked and are not sticking.
Cool thoroughly in the fridge.
In a small bowl, whisk together all ingredients for the vinaigrette. Add salt and pepper to taste. (I added a pinch of each).
To a large salad bowl, add the chickpeas, arugula, and cooled zucchini. Toss with the vinaigrette, to taste. Finally, top with sliced onions.

Keywords: salad, zucchini, roasted, vinaigrette, light, healthy, vegan, vegetarian, chickpeas, Greek, summer