Zucchini Ribbons with Chickpeas & Chili Oil is a delicious way to make the most of the bounty of summer squash.
This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!
Summer is flying by. If we could slow things down a bit that would be perfect. K, thanks.
It’s the 21st of the month, which means it is time for another Recipe Redux post! This month, we have fruits and vegetables in all shapes, cuts, and sizes. With the bounty of summer produce available, we’ve decided to make the most of it by featuring produce shaped into ribbons, noodles, cut-outs & more!
Zucchini is one of my favorite summer vegetables because it’s so versatile. Sure there are the go-to uses for zucchini—sauteed as a side, baked into bread or muffins—but have you ever tried cutting it into ribbons or noodles (aka “zoodles”)? How about slicing it and freezing it to use in a smoothie like my Berry Coconut Smoothie Bowl? There are really so many ways to use this abundant summer veggie!
I’ve excitedly been waiting all week to share this recipe with you because I could eat buckets of it. Generally, I do not eat salad from buckets but in this scenario, I definitely would. And I’d eat several of them.
I digress. This Zucchini Ribbon salad is light and refreshing and the flavors are on point so hopefully, you all enjoy it as much as I have!
The zucchini is raw in this recipe, which means you get the most of all those awesome nutrients inside, like vitamin C, potassium, and antioxidants lutein and zeaxanthin. The salad is tossed with a simple combination of chili oil, lemon juice, and Parmesan cheese for a perfectly light but flavorful dressing. You can usually find chili garlic sauce in the Asian section of the grocery store.
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If you’re growing zucchini in your garden and are currently up to your ears in it, give this recipe a try and let me know what you think. Also, please feel free to mail me some zucchini. I’ll gladly take it off your hands 🙂 Enjoy, my friends, and have a great rest of the week!
Ingredients
1 tablespoon olive oil
1 teaspoon chili garlic sauce
2 medium zucchini
1 cup canned chickpeas, rinsed
1/4 cup thinly sliced red onion
1 tablespoon grated Parmesan cheese
2 teaspoons lemon juice
Black pepper, to taste
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