Zucchini Noodle Salad Recipe with Chickpeas
This zucchini noodle salad recipe with chickpeas and fresh herbs is a refreshing summer salad that is an easy dish to add to your weekly repertoire. It’s loaded with fresh herbs and dressed simply with olive oil and lemon juice.
Truth be told, I have totally missed the vegetable noodle craze up until this point. I have a small kitchen, and try to avoid as much as possible tools that are large, or have only one function. This recipe started out as a “shaved zucchini” recipe, which can be made with a regular peeler. Then one day a julienne peeler arrived in the mail. My aunt had been testing some blog recipes for me, using this special peeler herself, and had decided it was something I needed to include in my kitchen tool collection. It’s a perfect tool–small and sharp, and now with this zucchini noodle salad recipe, I’ve joined the vegetable noodling club!
This zucchini noodle salad recipe with chickpeas is a fresh, simple, and light preparation, perfect for hot summer evenings.
- 1 pound zucchini, made into noodles
- 1 teaspoon salt
- 1 garlic clove, finely minced
- 15 oz. can garbanzo beans
- 4 Tablespoons olive oil
- 2 Tablespoons freshly squeezed lemon juice
- ½ cup freshly chopped herbs of choice, I used parsley and mint
Combine all ingredients in a bowl and toss. This recipe is delicious if allowed to sit for an hour or two, refrigerated, to allow the flavors to combine.