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.
1poundsmall zucchini or yellow squash or a combinationhalved and thinly sliced
1 1/2cupscooked chickpeasor 1 can, rinsed and drained
1/2cupchopped red onion
1/2large red bell peppercut into 1-inch long slices
2tablespoonslemon juicefreshly squeezed
2tablespoonswhite balsamic or white wine vinegarsee notes
Generous grating black pepper
fresh herbs to tastesuch as mint, basil, or oregano
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.
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.