Easy WeeknightMain CourseMediterranean Diet

Healthy Mediterranean Chickpea, Zucchini and Tomato Salad


Here is a wonderful bowlful of goodness that combines nutritious healthy vegetables and power-packed chickpeas. To add even a bigger boost of nutrients and flavor to this dish, I drizzled it with a light and easy spinach pesto.

A delicious meal using nutritious healthy vegetables and power-packed chickpeas which is drizzled with a light and easy spinach pesto.

  • 1 large zucchini, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup walnuts, toasted
  • 1-1/2 cups lightly packed spinach
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves, peeled
  • 1 lemon
  • 1/3 cup virgin olive oil
  • 1 can chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • On a foil-lined baking sheet sprayed with nonstick cooking spray, arrange zucchini and season with salt and pepper. Roast 25 minutes, or until lightly browned and tender.
  • Meanwhile, add walnuts to a food processor or blend and pulse until walnuts are a fine meal. Do not over process.
  • Add the spinach, basil, garlic, juice and zest from lemon, 2-1/2 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper, pulsing until the mixture is combined, scraping down the sides of the container as needed. Slowly blend in the remaining olive oil.
  • In a large bowl, add the zucchini, chickpeas and cherry tomatoes. Drizzle with pesto sauce, gently tossing to combine. Serve immediately or cover and refrigerate up to 3 days.

Tip * To toast walnuts, heat a small skillet over medium-high heat. Add walnuts, tossing often, 2 minutes or until walnuts are fragrant and lightly browned. Let cool.

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