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Zucchini and Chickpea Salad




Source of Recipe


Debbie


List of Ingredients




Zucchini and Chickpea Salad


3 med zucchini
5 T white vinegar
garlic...or...sigh...to taste
thyme -- to taste
1/2 C good olive oil
1 cup chickpeas (aka garbanzos)
olives -- sliced or whole,
green or black or both as you prefer
3 scallions -- chopped
1 canned chipotle chili pepper in adobo --
drained, seeded, min
sauce
1 ripe avocado
feta cheese or FRESHLY GRATED Romano or
Parmesan cheese
1 head Boston (aka Cobb ) lettuce -- rinsed and
patted
dry
sliced tomatoes
cilantro leaves if desired


Recipe




Make the dressing by combining the vinegar, garlic, thyme and olive
oil.now the zucchini is really best if it is pre-treated. So peel, cut
lengthwise and then cut into skinny slices, placed in a bowl and
sprinkled with salt. Toss to mix, then spread it out on a kitchen towel,
which is what I use since I will not waste my money on paper towels, made for
the sole purpose of being thrown away. Let the squash stand at room
temp for 30 minutes to drain.

Or you can skip that step as I have on occasion and toss it in with
the dressing, chickpeas, olives, onions, toss lightly, cover and let it
refrigerate at least 30 minutes to 4 hours, stirring occasionally .

Add chili to salad just before serving. peel, pit and cut the
avocado into cubes or however you like it. Toss lightly to mix.

Serve on lettuce lined plated or bowl or whatever.

Can easily make this into a hot day meal by making a bigger salad and
adding more cheese. Great with bread. I use whatever cheese I have.


source is Debbie