Tomato and Zucchini Salad
I made this healthy Summer salad for dinner last night. The warm weather called for a light meal, quick and healthy. If you are a regular reader you will know that Sunday night is Dumpling Night in our home. It is a tradition we have had for more than a year now. While I love not cooking on Sunday night, I do get sick of dumplings. My two little boys adore them, and love our Sunday night tradition so it stays… Last night after a warm day and a heavy workload across the weekend I was craving a wholesome boost.
I collected the beautiful tomatoes and zucchini for the salad from my vegetable garden.
- Serves: 2 adults
- Preparation Time: 5-10 minutes
- Cook Time: 5 minutes approximately
- 1 tablespoon of cooking oil
- 2 garlic cloves – finely chopped
- 240 gram tin of chick peas – drained and rinsed
- 6 fresh spring onions – chopped
- 1 tablespoon of lemon juice
- salt and pepper
- 1 small zucchini shaved into strips (with a potato peeler)
- handful of fresh tomatoes – halved or quartered
- 1/4 cup of walnuts
- 1 tablespoon (more) of lemon juice
- 1/2 tablespoon of good quality extra virgin olive oil
Combine by whisking with a fork
- Add the oil to a pan with the garlic and heat until fragrant
- Add the chick peas and cook on medium heat until they start to colour. Remove from the heat and add the spring onions and lemon juice and stir to combine
- Season the chick peas with salt and freshly cracked pepper and set aside to cool
- On a serving plate, add the zucchini strips and tomatoes then top with the chick peas, walnuts, and drizzle over the dressing to serve
I enjoyed the nutty flavour and crisp textures in this salad. I realised when eating it, and after a quick google search of A Fresh Legacy – A leaf from my garden, that I have previously published a recipe where I prepare the chick peas in the same way.
The other salad recipe was a Haloumi Salad. Not as wholesome, but very tasty. Unwittingly, I even photographed that recipe on the same plate- oops !! Take a look below and give it a try if you love Haloumi cheese, and a little zing of chilli:
All I can say is… there are similarities in the recipes because they work! Tomatoes and chickpeas make a great combination 🙂
Have you tried chick peas in a salad?
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