August always brings about an abundance of summer squash, zucchini to be exact. As gardens begin to bloom and markets overflow with summer’s favorite squash, so do the google searches for recipes and ideas for what to do with all that zucchini. So if you been googling around for a fresh zucchini recipe or 2 or 3 or 4 ? here’s a light and refreshing, no cook, low fat, protein packed Zucchini with Ceci (chick peas) salad. It makes a great salad for lunch or dinner.
Stay cool and enjoy!
Zucchini and chickpea salad with fresh tomatoes, red onion, and fresh basil seasoned with a light touch of olive oil & lemon juice.
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Ingredients
- 15 oz can Ceci beans a.k.a. garbanzo or chick peas
- 1 medium Zucchini diced
- 2 Heirloom Tomatoes diced
- 1/4 cup red onion diced
- 2 Tblsps. Basil chopped
- Garlic Salt and pepper to taste
- 3-4 Tbslps. evoo
- 1 Lemon juiced
Ingredients
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Instructions
- Mix all the ingredients together, add olive oil, lemon juice, and seasonings. Mix well then refrigerate for a few hours before serving.
CUTCO Stainless Knives