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Roasted zucchini salad with quinoa, chickpeas and a green dressing in a white shallow plate.
5 from 1 vote

Roasted Zucchini Salad

This roasted zucchini salad really highlights summer produce. Plus, it's packed with plant-based protein thanks to the quinoa and roasted chickpeas.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the salad

  • 28 ounces (800 g) canned chickpeas
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • Coarse salt
  • 6 (1 kg) baby zucchini or 3 medium-large ones
  • 2 tablespoons Italian seasoning
  • 1 ⅓ cup (250 g) quinoa
  • 5 ounces (150 g) spring mix

For the dressing

  • ¾ cup (20 g) fresh basil leaves
  • ¾ cup (20) fresh cilantro leaves
  • ⅓ cup extra-virgin olive oil OR ½ ripe avocado (see notes)
  • 2 tablespoons lemon juice
  • ¼ organic lemon (pulp and zest)
  • ⅛ teaspoon garlic powder
  • 1 pinch of salt to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Take out two baking sheets, one for the chickpeas, and one for the zucchini.
  • Chickpeas: Rinse the chickpeas, then pat them dry. Place them in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and garlic powder. Bake for 10 minutes on one of the upper racks while you prepare the zucchini.
  • Zucchini: Wash the baby zucchini and cut them lengthwise in half, then into 0.6-inch (1,5 cm) pieces. If using regular zucchini, cut them lengthwise in 4 before slicing. Place them on the other parchment-lined baking sheet. Drizzle with olive oil. Add salt and Italian seasoning. Bake for 25 minutes on a medium rack.
  • Quinoa: Rinse the quinoa. Add it to a saucepan with twice the volume of water and a pinch of salt. Bring to a boil. Then, reduce to medium heat and cook for 10-15 minutes until most of the water has been absorbed. Remove from the heat, cover with a lid, and let steam for another 10 minutes.
  • Cool down: Let the roasted zucchini and chickpeas cool down for 10-15 minutes or completely. Same for the quinoa or run it under cold water.
  • Dressing: Blend the olive oil, lemon juice, a whole quarter of a lemon with the pulp and the zest (seeds removed), garlic powder, and some salt until smooth.
  • Assembly: Add everything to a large salad bowl and toss with half of the dressing. Then, serve on individual plates and top with more dressing.

Notes

  1. Don't cut the zucchini too thinly. You want bite-sized pieces that add texture to the salad.
  2. Leftover grilled zucchini from your last BBQ party would be great, too.
  3. Dressing notes: only make an avocado-based dressing if you eat the salad right away as it doesn't store well. If you're meal-prepping it or planning to have leftovers, make an olive oil-based dressing, which will keep much better.
  4. Meal prepping: You can cook all the components ahead of time and assemble them right before serving!
  5. Storage: The dressed salad will last for 3 days in an airtight container in the refrigerator. I do recommend storing the roasted chickpeas in an airtight container on the countertop and adding them at the last minute to keep them extra crispy.

Nutrition

Calories: 683kcal | Carbohydrates: 76g | Protein: 27g | Fat: 34g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Fiber: 17g | Sugar: 0.3g
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