Zesty Zuchinni Chickpea Salad

From: morrissey@stsci.edu (Mostly Harmless)

Date: Thu, 15 Jul 1993 16:08:53 GMT

This is from the Favorite Brand Names Recipes' Meatless Meals
collection.  Comments are mine.


3 medium zucchini (about 6 oz. each)
1/2 tsp salt
5 Tbsp. white vinegar
1 clove garlic, minced (or more if you like garlic)
1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced)
1/2 cup olive oil
1 cup drained canned chickpeas
1/2 cup sliced pitted ripe olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avacado
1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes and cilantro sprigs for garnish

Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich
slices.  Place slices in medium bowl; sprinkle with salt. Toss to mix.
Spread on several layers of paper towels.  Let stand at room temperature
for 30 minutes to drain.

Combine vinegar, garlic, and thyme in large bowl.  Gradually add oil in 
thin, steady stream, whisking continuously until dressing is thoroughly

Pat zucchini dry; add to dressing.  Ad chickpeas, olives, and onions; toss 
lightly to coat. Cover; refrigerate at least 30 minutes or up to 4 hours, 
stiring occasionally.

Add chili to salad just before serving.  Stir gently to mix.  Peel, pit,
and cut avacado into 1/2-inch cubes.  Add avacado and cheese to salad;
toss lightly to mix.

Serve salad in shallow lettuce-lines bowl or plate.  Garnish with slices
of tomato and springs of cilantro if desired.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.