Grilled Zucchini Salad with Black Chickpeas and Mustard Dressing
Welcome to our latest blog,where we’re bringing the fresh and vibrant flavors of summer straight to your table! Today, we’re excited to share a delicious and healthy recipe that’s perfect for warm weather: Grilled Zucchini Salad with Black Chickpeas and Mustard Dressing.
This salad is a delightful mix of tender baby potatoes, crisp green beans, and smoky grilled zucchini, all tossed together with hearty black chickpeas. The star of the show is the zesty mustard dressing, made with grainy mustard, fresh lemon juice, and aromatic herbs like coriander and dill. It’s a light yet satisfying dish that combines the best of summer’s produce with a punch of flavor.
Whether you’re looking for a nutritious lunch, a side dish for your BBQ, or a simple dinner, this salad has you covered. It’s easy to prepare, packed with nutrients, and bursting with fresh flavors. So, grab your ingredients and join us as we make this tasty and refreshing salad! Don’t forget to share your thoughts and photos in the comments below—we love hearing from you!
PrintGrilled Zucchini Salad with Black Chickpeas and Mustard Dressing
This Grilled Zucchini Salad with Black Chickpeas and Mustard Dressing is a refreshing and hearty dish, perfect for any occasion. Featuring tender baby potatoes, crisp green beans, smoky grilled zucchini, and protein-rich black chickpeas, this salad is both nutritious and flavorful. Tossed in a tangy mustard dressing with fresh herbs, it’s a vibrant, delicious meal that’s sure to satisfy. Enjoy it as a light lunch, a side dish, or a main course for a wholesome and satisfying experience.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
Ingredients
For the Salad:
- Baby Potatoes: 1/2 bag (about 150g)
- Green Beans: 1/4 bag (about 75g), trimmed
- Zucchini: 1/4, sliced lengthwise into thin strips
- Black Chickpeas: 1/2 cup, cooked and drained
For the Mustard Dressing:
- Grainy Mustard: 1 tsp
- Lemon Juice: 1 tbsp
- Lemon Rind: Zest of 1/2 lemon
- Olive Oil: 1 tbsp
- Salt: 1/4 tsp (or to taste)
- Red Wine Vinegar: 1 tsp
- Fresh Coriander: 1 tbsp, chopped
- Fresh Dill: 1 tbsp, chopped
Instructions
1. Prepare the Vegetables:
- Baby Potatoes: Wash the baby potatoes thoroughly. Boil them whole in salted water for 15-20 minutes until tender. Drain and allow them to cool slightly before cutting them into halves. Set aside.
- Green Beans: Blanch the green beans in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
- Zucchini: Preheat a grill or grill pan over medium-high heat. Brush the zucchini slices with a little olive oil and season with salt. Grill for 2-3 minutes on each side until grill marks appear and the zucchini is tender. Set aside.
2. Make the Mustard Dressing:
- In a small bowl, whisk together the grainy mustard, lemon juice, lemon rind, olive oil, salt, red wine vinegar, fresh coriander, and fresh dill until well combined.
3. Assemble the Salad:
- In a serving bowl, combine the halved baby potatoes, blanched green beans, grilled zucchini, and black chickpeas.
- Drizzle the mustard dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
4. Serve:
- Garnish with additional fresh coriander and dill, if desired.
- Serve immediately and enjoy this flavorful and refreshing grilled zucchini salad.
Nutrition
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
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