Roasted Zucchini & Chickpea Salad with Maple Balsamic! Summe

• kokonaisaika: 20 minutes

Ainekset

I underestimated this zucchini salad & now I’m already thinking about making it again! Roasted zucchini, chickpeas, crunchy cashews, fresh greens, & a tangy maple balsamic vinaigrette that pulls everything together. I used @latourangelle olive oil & walnut oil here—if you haven’t tried the walnut oil I HIGHLY suggest snagging some!! Best quality cooking oils out there!

Save this one for when zucchini starts taking over your kitchen.

Zucchini:

1 1/2 lbs zucchini, chopped

2 1/2 tbsp La Tourangelle California Olive Oil

3/4 tsp salt

1/2 tsp garlic powder

1 tsp dried oregano

1 tsp dried dill

Pepper to taste

Dressing:

3 tbsp La Tourangelle Walnut Oil (INCREDIBLY delicious and great alternative to seed oils—can sub olive oil or I will link the oil in stories)

1 tbsp balsamic vinegar

1/2 tbsp lemon juice

1/2 tbsp maple syrup

1/4 tsp salt (or more to taste)

1/2 tsp dried oregano

1 clove grated garlic

2 tsp Dijon mustard

Pepper to taste

Salad:

2 15-oz cans chickpeas, rinsed and drained

2 cups chopped arugula

1/3 cup chopped roasted cashews

1/3 cup chopped dates

1/3 cup minced red onion

1/3 cup shaved Parmesan

Ohjeet

Preheat the oven to 450. Line a sheet pan with parchment paper.

Add zucchini to a bowl with the olive oil and seasonings and toss, then spread on sheet pan and roast for about 17-23 minutes, until zucchini just softens enough. Remove it and allow to cool.

Make the dressing. Add all ingredients to a jar and whisk or shake to combine.

Assemble—add the arugula, chickpeas, onion, dates, cashews, Parmesan and zucchini to a bowl. Dress to taste and gently toss.