Summer Salad with Roasted Zucchini, Chickpeas and Feta

A light summer salad with roasted zucchini, chickpeas, juicy tomatoes and feta, seasoned with fresh parsley, mint and a lemon and olive oil dressing. It needs almost no cooking time and tastes good both lukewarm and cold.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 400 g Zucchini
• 2 can chickpeas (canned, drained)
• 500 g tomatoes
• 300 g cucumber
• 1 pc red bell pepper
• 0.5 pc red onion
• 200 g feta
• 60 g black olives, pitted
• 1 pc garlic clove
• 1 pc lemon (juice and zest)
• 4 tbsp olive oil
• 1 bunch parsley
• 1 bunch mint
• 0.5 tsp salt
• black pepper, freshly ground

Method

1. Wash the zucchini, halve lengthwise and slice into about 5 mm thick slices.
2. Heat 2 tbsp olive oil in a large pan over medium heat and fry the zucchini slices in batches for 2 to 3 minutes per side until golden brown, then lightly salt and let cool.
3. Rinse the chickpeas in a sieve and let them drain well.
4. Quarter the tomatoes, cut the cucumber into half-moons, deseed the bell pepper and dice it, and slice the onion into thin rings.
5. For the dressing, finely grate the garlic and mix it with the juice and zest of the lemon, 2 tbsp olive oil, salt and pepper.
6. Finely chop the parsley and mint, setting aside a few leaves for garnish.
7. Gently toss the tomatoes, cucumber, bell pepper, onion, chickpeas, olives and half of the herbs together in a large bowl.
8. Pour the dressing over, let the salad marinate well, and fold in the zucchini.
9. Crumble the feta, scatter it over the salad and serve sprinkled with the remaining herbs.