Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan
- Number of Servings: 4
Ingredients
(Makes 4 servings, recipe created by Kalyn)1 can chickpeas, rinsed well and drained1/4 C lemon juice5 T olive oil1 1/2 lb. thinly sliced yellow squash (summer squash)1 T coarse ground sea salt (be sure it's coarse ground salt)1/2 t each basil, dill (can also use parsley and/or mint)Ground black pepper to taste1/4 cup Parmesan cheese
Dump chickpeas into a colander placed in the sink, then rinse with cold water until no more foam appears. Let chickpeas drain while you make dressing.
Put the lemon in a small glass measuring cup or a small bowl. Whisk in 5 T olive oil. Pat chickpeas dry with a paper towel, then place in a bowl with a tight-fitting lid that's large enough to hold all the salad ingredients. Add 2 T dressing and let chickpeas start to marinate.
Wash squash if needed and cut off stem and blossom end. , Then thinly slice.
Layer 1/3 of squash in colander, sprinkle with 1 tsp. coarse ground salt, then repeat with two more layers. Let squash sit in a colander in the sink until water is released, about 10-15 minutes. When squash looks wet, spread out on a strip of paper towel, put another layer of towel on top and press down on paper towel until all the water is absorbed by the paper towels. (Don't skip this step or the salad will be watery.)
Put the dried squash into the plastic bowl with the marinating chickpeas, add 3 T more dressing and let squash and chickpeas marinate 1-2 hours at room temperature. (If you're home turn the bowl over a few times to keep the squash and chickpeas coated with the dressing.)
When you're ready to serve the salad, sprinkle herbs of your choice. Toss salad with the rest of the dressing (or as much as you need for salad to be well coated with dressing), mix in chopped fresh herbs, and season with fresh ground black pepper. Arrange salad on individual plates and top each serving with freshly grated Parmesan cheese.
(Makes 4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user BERIJOY.
Put the lemon in a small glass measuring cup or a small bowl. Whisk in 5 T olive oil. Pat chickpeas dry with a paper towel, then place in a bowl with a tight-fitting lid that's large enough to hold all the salad ingredients. Add 2 T dressing and let chickpeas start to marinate.
Wash squash if needed and cut off stem and blossom end. , Then thinly slice.
Layer 1/3 of squash in colander, sprinkle with 1 tsp. coarse ground salt, then repeat with two more layers. Let squash sit in a colander in the sink until water is released, about 10-15 minutes. When squash looks wet, spread out on a strip of paper towel, put another layer of towel on top and press down on paper towel until all the water is absorbed by the paper towels. (Don't skip this step or the salad will be watery.)
Put the dried squash into the plastic bowl with the marinating chickpeas, add 3 T more dressing and let squash and chickpeas marinate 1-2 hours at room temperature. (If you're home turn the bowl over a few times to keep the squash and chickpeas coated with the dressing.)
When you're ready to serve the salad, sprinkle herbs of your choice. Toss salad with the rest of the dressing (or as much as you need for salad to be well coated with dressing), mix in chopped fresh herbs, and season with fresh ground black pepper. Arrange salad on individual plates and top each serving with freshly grated Parmesan cheese.
(Makes 4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user BERIJOY.
Nutritional Info Amount Per Serving
- Calories: 282.1
- Total Fat: 19.6 g
- Cholesterol: 5.0 mg
- Sodium: 2,063.5 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.3 g
- Protein: 6.3 g
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