Quinoa, Chickpea and Zucchini Ribbon Salad

I joined a co-op recently, which means I get two bags packed with fresh veggies every other week. Last weekend’s share came with quite a few yellow zucchinis (yep, they’re yellow zucchinis, not summer squash), and I’ve been trying to come up with creative meals to make with them. I’m always a fan of raw zucchini “pasta”, but I was hoping to do something a little more fancy with these. I guess it was the yellow color that made me think these zucchinis were destined for a special dish. I came across a zucchini ribbon salad from theKitchn that sounded good, but it wasn’t vegan and it needed a few tweaks to suite my taste. The end result was very loosely based on the original recipe and was very tasty. So tasty in fact, that Dennis and I had two servings each! It’s the perfect mix of raw and cooked food, and it’s idea for warm summer evenings.  
 

Salad

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 medium sized zucchini
  • 1 1/2 cup cooked chickpeas
  • 1/4 pistachios, toasted and chopped*
  • 2 tablespoons fresh basil, chopped

 

Dressing

  • 2 cloves garlic, minced
  • 1 1/2 teaspoon lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
 

 Directions

1. Add the 2 cups of water or vegetable broth to a pot with the quinoa. Bring to a boil. Reduce heat to low, cover and simmer until water is fully absorbed, about 15 minutes. Set aside and let cool.
2. While the quinoa is cooking whisk together all dressing ingredients.

 

3. Shred the zucchini. This can be done in a few different ways. You can use a fancy vegetable spiralizer, which is what I use. You can also use a julienne peeler (pictured above), which makes nice shreds. (I use the julianne peeler a lot for shredding carrots.) You can use a regular vegetable peeler and make your salad with wide ribbons instead of thin ones, or you can also use a mandolin.

 

  4. In a large bowl, mix the quinoa, chickpeas and half of the dressing. Coat well. Add the zucchini and the rest of the dressing and gently toss to mix everything together. Top with the pistachios and basil.

 

Serves 4 normal people or two very  hungry people.  

 

* I toasted my pistachios by simply putting them in the toaster oven for about 5 minutes. Make sure you keep an eye on them because they will burn quickly!

 

 
 
 
 
 
 
 
 
 
 
 
 

9 Responses to “Quinoa, Chickpea and Zucchini Ribbon Salad”

  1. Deana says:

    wow this sounds great!! i’ve been looking for a new way to eat zucchini pasta :)

  2. Looks like I have found dinner for tonight! Thanks.

  3. I love those yellow zucchini…such a pretty color!

    I love how you added in the quinoa and chickpeas so you still get your protein and carbs but with zucchini “pasta”.

    Thanks for linking up to HVF!

  4. Vicky says:

    A lovely salad!

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