Grilled Zucchini, Chickpea, Tomato, and Goat Cheese Salad
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.5 out of 5 stars
(2)
Ingredients
- 4 small zucchini, cut in half lengthwise
- 2 tablespoons olive oil, divided
- 2 cups grape tomatoes, halved
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped basil
- 3 oz crumbled goat cheese
- Salt and black pepper, to taste
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Preparation
Step 1
Preheat grill to medium-high heat. Brush zucchini with 1 tablespoon of olive oil. Season with salt and pepper, to taste. Place zucchini on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. When the zucchini is cool, chop into pieces.
Step 2
In a large bowl, combine chopped zucchini, tomatoes, chickpeas, remaining olive oil, and balsamic vinegar. Toss. Add basil and goat cheese. Gently stir and season with salt and black pepper, to taste. Serve.
Step 3
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Chef's notes
This salad is great served as a main dish or side dish.
If you aren't crazy about goat cheese, try feta or Parmesan cheese instead.
The salad pairs well with a side of watermelon for a perfect summer meal.
