Zucchini and Avocado Salad with Crispy Chickpeas

Name: Zucchini and Avocado Salad with Crispy Chickpeas
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 zucchini; Olive oil, for sautéing; Salt, to taste; 1 avocado; Lemon juice, to taste; 1 cup canned chickpeas; 1 tsp sweet paprika; 0.5 red onion; Black pepper, to taste; 0.25 cup walnuts; 0.25 cup feta cheese; 2 tbsp fresh dill; 2 tbsp green onions; 0.333 cup thick Greek yogurt; 1 tbsp extra-virgin olive oil

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Video frame thumbnail for Zucchini and Avocado Salad with Crispy Chickpeas

Servings

Minutes

Ingredients

1 zucchini
Olive oil, for sautéing
Salt, to taste
1 avocado
Lemon juice, to taste
1 cup canned chickpeas
1 tsp sweet paprika
1/2 red onion
Black pepper, to taste
1/4 cup walnuts
1/4 cup feta cheese
2 tbsp fresh dill
2 tbsp green onions
1/3 cup thick Greek yogurt
1 tbsp extra-virgin olive oil

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 4: Pat the chickpeas properly dry after rinsing; surface moisture makes them steam in the pan instead of turning golden and crisp.
Technique · Step 7: The lemon juice and salt on the sliced onion take the raw edge off it, so it sits more gently in the salad.
Quantity · Step 1: The oil for sautéing isn't measured; we'd estimate about 1 tbsp for the zucchini and another for the chickpeas. → Olive Oil
Swap · Step 10: No fresh dill? Fresh parsley fills the same herb role, with a less anise-like flavour.