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Moroccan Chickpea & Zucchini Salad

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Ingredients

Adjust Servings:

	240 g chickpeas canned. if uncooked, soak overnight then boil until soft
	240 g zucchini courgettes
	1 teaspoon garlic, minced
	10 ml lemon juice
	1 teaspoon vinegar, white wine
	2 teaspoons olive oil
	2 teaspoons honey
	salt and pepper, to taste
	1 teaspoon mixed spice, paste actually calls for spice paste take note of recipe below

Nutritional information

175

Calories

81 g

Calories From Fat

9.1 g

Total Fat

1.3 g

Saturated Fat

0 mg

Cholesterol

186.8 mg

Sodium

21.2 g

Carbs

4.2 g

Dietary Fiber

4.6 g

Sugars

4.2 g

Protein

94 g

Serving Size

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Moroccan Chickpea & Zucchini Salad

Name: Moroccan Chickpea & Zucchini Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Cuisine: American
Ingredients: : 240; : 240; : 1; : 10; : 1; : 2; : 2; : 1

Features:

Cuisine:

American

This was really good. Nice use for all the garden zucchini ripe just now. I took other reviewers' advice and used half the cayenne thinking that I could add it back if needed. I made the spice paste using half of all the ingredients and found that I had more than enough for making this recipe with this amount in fact, I have approximately 1 tsp. left to make another batch soon. I did blanche the zucchini in boiling water for about 1 minute after it came back up to a boil then shocked it in ice water to stop the cooking process. Worked fine. Healthy, nutritious, easy, full of extra protein. What more could you ask?! Thanks.

40 min
Serves 4
Easy

Ingredients

Directions

Moroccan Chickpea & Zucchini Salad Africa, from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked., This was really good. Nice use for all the garden zucchini ripe just now. I took other reviewers’ advice and used half the cayenne thinking that I could add it back if needed. I made the spice paste using half of all the ingredients and found that I had more than enough for making this recipe with this amount in fact, I have approximately 1 tsp. left to make another batch soon. I did blanche the zucchini in boiling water for about 1 minute after it came back up to a boil then shocked it in ice water to stop the cooking process. Worked fine. Healthy, nutritious, easy, full of extra protein. What more could you ask?! Thanks., Thanks for a delicious and different way to use zucchini! I double the recipe, using a 15 oz can of chickpeas, and one zucchini and one summer squash I didn’t blanch them, and the texture was fine. It wasn’t too spicy, and I served it with whole wheat pita – yum!

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Steps

1 Done	Blanch and Refresh Zucchini. Combine All Ingredients and Toss Together.
2 Done	Spice Paste: Combine All the Spice Paste Ingredients and Fry to Develop Flavours. Refrigerate.