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Marinated Zucchini and Chickpea Salad

July 11, 2013 By Susan Voisin 41 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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This fresh, almost raw zucchini salad is quick to make and improves with age. Chickpeas make this under-200 calorie dish more filling!

Marinated Zucchini and Chickpea Salad

This summer I may have to start a new blog, one devoted to one-pot meals that require little to no cooking. Because I’m just not feeling it–the desire to cook, that is. I still have the desire to eat, of course, but even that has been slightly withered by the crushing heat and humidity of Mississippi summer. So there have been a lot of salad days (and nights) lately. I’m practically living off my Spicy Apple-Walnut Salad!

But with the arrival of zucchini and yellow squash season, I decided get away from the lettuce and kale and other leafy greens and base a salad on summer’s most abundant vegetable:

Zucchini Squash

Um, I’m not exactly sure what kind of squash this is, but I’ve decided to call it a squashini. [Update: Thanks to everyone who wrote to inform me that these are Zephyr squash.] I found it at the farmers’ market and just couldn’t resist its two-toned color, as though someone had taken a yellow squash and dipped its lower half in green food coloring.

I combined one of these mystery squash with three small zucchinis to make up the pound of summer squash I used in this recipe.

Marinated Zucchini and Chickpea Salad

Lately I prefer my summer squash uncooked; when it’s shredded or spiralized, it becomes tender and noodlelike, but when it’s sliced, it’s tender yet also keeps its “snap.” So I sliced the squash for this tangy salad, which is so ridiculously easy, especially if you use canned chickpeas, that you can have it ready in 15 minutes.

The only catch is that it really tastes best after it’s had a chance for chill for at least 24 hours. The acid in the lemon juice and vinegar works on the zucchini to slightly soften it without cooking. But if you just can’t wait, you can eat the salad after 6 hours; the perfectionist in me just wants you to enjoy it as much as possible.

Marinated Zucchini and Chickpea Salad in Fridge Dish

Before I get to the recipe, let me show you the top of the cute refrigerator dish in the background of the photos.

One of my hobbies is looking for bargains on vintage or unusual dishes; a vacation just isn’t complete for me without a visit to the local antique or thrift store. I was in Ruston, Louisiana, last spring break when I saw this adorable refrigerator dish with asparagus, tomatoes, and corn embossed on the lid, and being the veggie-lover I am, I had to have it.

Unfortunately, it only holds about half of the salad that this recipe makes, so it was really only useful for storing the leftovers–and taking these photos.

Marinated Zucchini and Chickpea Salad Recipe
4.70 from 10 votes
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Marinated Zucchini and Chickpea Salad

This is one of those salads that I like best unadorned, just the clean flavors of summer squash, onion, garlic, and lemon. But feel free to add fresh herbs or follow one of the variations listed at the end. And do make it a day ahead of time so that the lemon and vinegar have time to “cook” the zucchini.
Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Servings 4
Author Susan Voisin

Ingredients

  • 1 pound small zucchini or yellow squash or a combination halved and thinly sliced
  • 1 1/2 cups cooked chickpeas or 1 can, rinsed and drained
  • 1/2 cup chopped red onion
  • 1/2 large red bell pepper cut into 1-inch long slices
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons white balsamic or white wine vinegar see notes
  • Generous grating black pepper
  • salt to taste
  • fresh herbs to taste such as mint, basil, or oregano
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Instructions

  • Combine all ingredients in a non-metal container. Cover tightly and refrigerate for at least 6 hours (24 hours is optimal), stirring occasionally. Check the seasonings and add more salt and lemon juice or vinegar if you think it needs it. Serve sprinkled with additional fresh herbs.

Notes

While regular white wine or white balsamic vinegars can be used, for best flavor, use a vinegar with some sweetness to it, such as fig, raspberry, walnut or pecan.
Variations:
Add a teaspoon of sesame oil and some toasted sesame seeds for an Asian variation.
Add some spice by skipping the herbs and adding cayenne pepper or your favorite hot sauce.
Add some fresh sweet corn kernels for a complete one-dish meal.
Each serving is zero Weight Watchers points.
Nutrition Facts
Marinated Zucchini and Chickpea Salad
Amount Per Serving (1 serving)
Calories 143 Calories from Fat 17
% Daily Value*
Fat 1.9g3%
Sodium 19.1mg1%
Carbohydrates 25.8g9%
Fiber 6.7g28%
Sugar 7.1g8%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Salad, Vegetable
Cuisine Gluten-free, Vegan
Keyword raw zucchini, zucchini salad
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Marinated Zucchini and Chickpea Salad: This fresh, almost raw zucchini salad is quick to make and improves with age. Chickpeas make this low-calorie salad more filling. Gluten- and sugar-free. #vegan

Enjoy!

Susan

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps keep me bloggin’. Thanks for your purchase!

Filed Under: Main Dishes, Recipes, Salads, Vegan Weight Watchers Recipes with Zero Points, Vegetables Tagged With: Chickpea Recipes, Eat-to-Live, Gluten-free, Ridiculously Easy, Soy-free, Sugar-free, Under 200, Weight Watchers Points, Zucchini and Summer Squash

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Reader Interactions

Comments

  1. Sally

    July 11, 2013 at 8:53 am

    I was just looking for another salad like this. Central Texas summer has me not cooking either. I have zucchini in the garden … 🙂 Thanks Susan.

    Reply
    • Sally

      July 12, 2013 at 8:06 pm

      I used cilantro because I like cilantro though I have more basil in the garden than I know what to do with … sally

      Reply
  2. moonwatcher

    July 11, 2013 at 10:03 am

    Hi Susan,

    This is inspired!! It’s beautiful, easy, healthy and yes, I am so making it!! I totally agree with you about loving uncooked zucchini and I can just see how letting this slowly marinate will make the flavors pop and sing. Can’t wait to try it. I really LOVE the refrigerator dish–it’s so cute! I like to store my leftovers in glass and I have one from my mother similar to this (but not as cute, no embossed veggies on the cover) that I use regularly. It’s fun to find little treasures like these in thrift and antique stores. Cool hobby!

    I love the two toned zucchini. That’s a gorgeous photo of them. I think I may have seen something similar at our farmer’s market. Now I’ll know just what to do with it, an all the extra zucchini there will be from everyone later in the Summer here!

    Simple, elegant, perfect. 🙂

    xo

    moonwatcher

    Reply
  3. Art Scott

    July 11, 2013 at 10:48 am

    This looks absolutely delicious! Thank you!

    Reply
  4. hollyn

    July 11, 2013 at 10:49 am

    The 2 tone squash is a Zephyr squash, an heirloom variety. I have a couple plants in my garden this summer. They’re extremely prolific and hardly.

    Reply
    • Susan Voisin

      July 12, 2013 at 9:47 am

      Thanks for letting me know, hollyn! You’re so lucky. I’d love to grow some, but squash is the one thing I find almost impossible to grow. The squash vine borers destroy my vines every year, so I’ve just stopped trying. This year I hope to have a bumper crop of cucumbers instead.

      Reply
      • Debra B.

        August 3, 2019 at 1:50 pm

        I realize this is an old post, but I’m going to share this in case you still don’t plant squash. I had the same problem with those horrible vine borers UNTIL this year! I stopped planting squash because I lost every plant and it was just too discouraging. This year, I took 2 new steps in my planting of squash and they made all the difference! They LIVED! Really, all of my plants lived! First, plant 2 weeks later than in the past. This helps you miss the bulk of the moths’ laying of eggs at the base of the plant. Second, and this is the most important consideration, let the squash plants get larger than usual before planting in the garden and remove leaves and blossoms (if any) from the bottom 8-10 inches of the plant and wrap this bottom section of the stem with aluminum foil. Just cut 2-3″ sections of the foil and wrap it around the stem, starting where the stem comes out of the soil and covering all the way up to where the leaves begin. When you plant the squash plant, cover that bottom part of the foil-covered stem with soil so that there is no exposed squash stem that the moth could get to in order to lay eggs that would become the larvae that kill the plant. An elderly gardener in Alabama shared this suggestion with me and it worked! I hope this will save the day for you as it did for me!

        Reply
        • Susan Voisin

          August 3, 2019 at 3:21 pm

          Thanks! I’ll have to give it a try. I haven’t planted squash in years because of the squash vine borers. 😥

          Reply
  5. Aimee B.

    July 11, 2013 at 11:21 am

    This looks wonderfully light and delicious! I’m definitely going to have to try this soon. We’ve been having very hot days here in California. I also adore your lovely glass loaf pan. Where did you get it? 🙂

    Reply
  6. Jenn

    July 11, 2013 at 11:43 am

    Looks delicious and that cute little dish looks like my grandmother’s old butter dish.

    Reply
  7. Andrea

    July 11, 2013 at 1:23 pm

    Susan, does using freshly squeezed lemon juice make a lot of difference over the bottled stuff? I’ve never really had lemons on hand but I was just wondering if you found it made a difference in taste?

    Reply
    • Susan Voisin

      July 11, 2013 at 1:37 pm

      Andrea, fresh lemon juice is SO much better. The stuff in the bottle has a really harsh, less sweet, chemically taste, and I would never use it in a recipe where it’s a big part of the flavor. A teaspoon hidden in a cheesy sauce is okay, but in something uncooked like this, it really would negatively affect the flavor. I hope you’ll pick up a lemon or two the next time you’re grocery shopping. 🙂

      Reply
  8. vegan gypsy

    July 11, 2013 at 1:54 pm

    This looks amazing, perfect hot-summer-night’s dish. I, too, scour thrift and antique stores for vintage items, especially Pyrex. 🙂

    Reply
  9. Vikki

    July 11, 2013 at 2:56 pm

    The squash is Zephyr! I love them! Easy to grow, very prolific, and hold up to cooking better than regular zukes! I miss my garden…

    Reply
  10. Valrie

    July 11, 2013 at 3:56 pm

    As soon as I saw this recipe, I recognized the dish in the photo. I inherited mine from my grandmother, and unfortunately I broke the bottom part, but I still have the lid! And the salad looks wonderful — something I will try this weekend.

    Reply
  11. Tami@Nutmeg Notebook

    July 12, 2013 at 2:13 pm

    I’m with you about not wanting to cook when it’s so hot out – but I still want to eat! We have been also enjoying lots of salads and anything I can double up on and have cooked ahead to just heat and eat.

    Last night I made your Cuban black beans and plantains – delicious and so filling and we have leftovers for tonight. Thank goodness for leftovers.

    Reply
  12. urbanvegan

    July 13, 2013 at 1:15 pm

    Looks so light and refreshing – what a fab combo for this steamy weather. Sometimes, the simplest foods are the tastiest.

    Reply
  13. Mya

    July 13, 2013 at 1:35 pm

    I just have to say. You are awesome!! I just found your blog and it has totally made my day. Thank you for your fat-free recipes!!! Keep up the good work 😀

    Reply
  14. WandaFish

    July 13, 2013 at 1:54 pm

    Unusually, we’ve had over a week of hot weather here in the UK! I prepared this salad this morning before we cycled to the beach for the day with a picnic. It probably had 9 hours marinating and was absolutely delicious. I’ve got both green and yellow zucchini growing in the garden and added a little fresh mint too – thanks for such a yummy way to make sure the produce gets used!

    Reply
  15. Carol

    July 14, 2013 at 1:38 am

    Susan~
    I Made this salad yesterday to take to a potluck today. I added 3 small red potatoes cut into bite sized pieces and steamed and thin ribbons of fresh basil.
    It was a hit with everyone. And you’re right, 24 hours of marinating made this salad sparkle. Worth the wait!

    Thanks for another simple but great summer salad. 😀

    Reply
  16. Amb

    July 16, 2013 at 6:38 pm

    I made this last night to have for lunch today at work and it was DELICIOUS!!!! Perfect for a hot summer day!!!

    Reply
  17. Susan

    July 16, 2013 at 6:43 pm

    Another winner Susan! Thank you. I made this dish on Saturday night and it still tastes fantastic Tuesday night! Great dish to enjoy during the heat wave.

    Reply
  18. moonwatcher

    July 16, 2013 at 7:59 pm

    HI Susan,

    Checking back in to say I just made this, and I was a good girl scout and used a fresh lemon and waited the recommended 24 hours. It is splendid! I did not have any salt in the house so added the zest from the lemon. I was surprised at how good it is without anything salty really. The lemony marinade brings out the sweetness of the pepper and the zucchini. I had cooked my chickpeas with a bit of fennel powder, too.I will make this again. And again. An inspired combination!

    xoxo

    moonwatcher

    Reply
  19. Katherine

    July 17, 2013 at 4:20 pm

    Looks perfect for summer!! Thank you for sharing.

    Reply
  20. Mercedes

    July 20, 2013 at 3:16 am

    I have just come across your blog and love the look of this recipe, it is definitely something I will try, especially with the hot weather we are having in England at the moment. I am not sure I have any tinned chickpeas though so might replace them with butter beans or cannellini beans. Thanks for the inspiration!

    Reply
  21. Amy

    July 21, 2013 at 5:54 pm

    Has anyone let is marinate longer than 24 hours? I was thinking about making a batch and then eating it through-out the week. But if the dressing turns everything to mush in longer than 24 hours, I’ll just pre-portion and add the dressing the morning before I want to take the salad to work.

    Reply
    • Amy

      August 3, 2013 at 8:01 pm

      Just as a follow up if anyone is wondering, it’s not advisable to leave the dressing on for 4 days as the result is mushy zukes. I ended up portioning out the dressing and adding it to the mixture the morning before I wanted to take it to work and it worked out well. Then I forgot my last serving for a few days with the marinade and well, I ended up eating about 3/4, but it was mushy and not nearly as good.

      Reply
  22. Jo

    July 22, 2013 at 7:32 pm

    I also have this exact glass dish from my grandmother. I think of her when I use it. This recipe comes at the perfect time, when people keep giving me squash from their gardens. Thank you!

    Reply
    • Melissa

      July 27, 2013 at 8:08 am

      I made this and used it as a side dish for a BBQ. It was so delicious I used the remainder on top of romaine lettuce throughout the week for a lunch salad. It was so delicious that way that I’m getting ready to make another batch to use for this week’s lunch!

      Reply
  23. Lissa @ Kitchen Rebellion

    July 25, 2013 at 9:34 pm

    Ooo, zucchini salad. Love this idea. I can imagine how well the lemony dressing soaks into the squash… YUM.

    Reply
  24. Abi

    August 2, 2013 at 8:08 pm

    This salad was absolutely delicious! My family was going to a 3-day convention and we brought our lunch each day. This was one of the things I made to bring and it was a huge hit with my husband. In fact, he ate most of mine! Thanks for sharing, Susan. 🙂

    Reply
  25. Vic

    September 10, 2013 at 10:02 pm

    I stumbled upon your website last night looking for new recipes and this is the first recipe I tried and I loved it! So much so that I had it for lunch as a salad and I used it in a wrap for dinner too. I look forward to trying many more of your recipes.

    Reply
  26. Shani

    September 28, 2013 at 2:49 am

    Back on your website after a month:) can’t wait to catch up on the recipes you’ve shared since then! Can I use apple cider vinegar for this recipe? It’s the only vinegar I’ve got at the moment. Thanks!

    Reply
    • Susan Voisin

      September 28, 2013 at 8:37 am

      Sure! Any vinegar you like will be fine. Hope you enjoy it.

      Reply
  27. trijbits

    July 16, 2014 at 10:41 pm

    Tried this the other day and am very pleased with it. What I had on hand was white wine vinegar and juice from fresh limes. I added a handful of herbs from the garden–minced basil, Italian parsley and mint. After marinating for 2 days the zucchini slices tasted like dill pickles–yum! Mixed with quinoa, it made a nice lunch.

    Reply
  28. Jla

    June 23, 2019 at 7:21 pm

    Was so excited for this and it was great but SO GARLICKY!!

    Reply
  29. Katrina E

    April 29, 2020 at 7:50 pm

    Making this for the 3rd year, love the simplicity, texture of the raw veggies and flavor that evolves as you marinate. Thanks for this!

    Reply
  30. Usha Shivakumar

    July 13, 2020 at 4:19 pm

    I tripled the ingredients and made this salad today. As a diabetic, I am always looking for sugar and oil-free recipes. This one nailed it. Thank you!

    Reply
  31. J. O.

    August 18, 2020 at 7:43 am

    Looks great!! One question: How much will the vegetables soften when marinated?

    Reply
  32. Steph

    August 26, 2020 at 6:30 pm

    The description says “it gets better with age”. We wouldn’t know……. I threw this together in quick order so it could accompany our soup that we’ll be having later for dinner. Well, when we did the taste test we proceeded to devour the entire bowl! I used mint and a quality white balsamic. So simply and perfect for summer! Will be throwing this together when we go camping in a few weeks. YUMM

    Reply
  33. Alexandra

    July 19, 2022 at 3:50 pm

    I subbed navy beans, and used about 1/2 cup of basil and marjoram. Delicious on completion.

    Reply

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