Grilled Corn Tomato and Chickpea Zoodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 medium zucchinis, ends removed (about 1200 grams)1 orange bell pepper, minced2 ears of corn, husked and silk removed1 pint cherry tomatoes, halved1 (15oz) can chickpeas, drained, rinsedFor the dressing:1 cup water1 cup Red Wine Vinegar1/8 tsp Stevia1 tsp Salt1 tsp Black Pepper2 tsp Italian Mixed Herbs1/4 tsp dried Basil2 large Garlic Cloves, crushed1 tsp Lemon Juice1 tsp Guar Gum 1 cup Extra Virgin Oil Olive
Heat the oven to 400°F. Line a baking sheet with a rim (jelly roll pan) with foil or a silicone mat.
Add corn and halved tomatoes to the sheet pan and bake for 40 minutes, turning halfway through. Set pan aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, prepare the dressing: place all of the ingredients in a blender, besides guar gum and oil, and pulse until well combined. Then add guar gum and pulse a few more times then set to blend and pour oil in slowly. Once mixed thoroughly it's done.
Spiralize the zucchinis so it resembles thick spaghetti then chop them up so they are in more manageable small half circles. Add the zucchini noodles and bell pepper to a large bowl.
Shave the kernels off the corn with a knife. Add the kernels, tomatoes, and chickpeas to the bowl with the zucchini noodles. Then add the dressing and toss to combine.
Serving Size: 10 Servings
Add corn and halved tomatoes to the sheet pan and bake for 40 minutes, turning halfway through. Set pan aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, prepare the dressing: place all of the ingredients in a blender, besides guar gum and oil, and pulse until well combined. Then add guar gum and pulse a few more times then set to blend and pour oil in slowly. Once mixed thoroughly it's done.
Spiralize the zucchinis so it resembles thick spaghetti then chop them up so they are in more manageable small half circles. Add the zucchini noodles and bell pepper to a large bowl.
Shave the kernels off the corn with a knife. Add the kernels, tomatoes, and chickpeas to the bowl with the zucchini noodles. Then add the dressing and toss to combine.
Serving Size: 10 Servings
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 23.5 g
- Cholesterol: 0.0 mg
- Sodium: 251.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 7.5 g
- Protein: 4.4 g
Member Reviews