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CHICKPEA GARDEN SALAD

Yields1 Serving

 1 zucchini, cut into bite-size pieces
 1 tablespoon of olive oil
 4-5 cherry tomatoes
 1 scallion, diced
 ½ red pepper, diced
 ½ can of chickpeas, rinsed
 1 clove of garlic, minced
 ¼ cup of cilantro, chopped
 1 lemon, juiced
 ½ teaspoon of salt
 Optional: Chopped olives and feta cheese
1

To a heated wok, add the oil. Then add the zucchini chunks and toss gently until they are lightly golden.

2

Place the cooked zucchini in a bowl and add the remaining ingredients.
Lightly toss.