Grilled Zucchini Salad with Black Chickpeas and Mustard Dressing
- 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