Ingredients
- 1 x 400 g can organic chickpeas, rinsed and drained
- 1 medium zucchini, diced
- 2 handfuls fresh basil, chopped (ca. 2 tablespoons)
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 large garlic clove, minced
- 35 g freshly grated Parmesan cheese (about 1/3 cup)
- 2 tablespoons pine nuts, lightly roasted
- Pinch of red pepper flakes
- coarse sea salt and freshly ground pepper, to taste
To serve:
- Serve with toasted pita or a crusty baguette
Instructions
- In a medium bowl, combine the chickpeas, zucchini, basil, parsley, lemon juice, olive oil, red onion and garlic. Add grated Parmesan cheese and pine nuts, toss gently until well combined.
- Season the zucchini salad with a pinch of red pepper flakes, and with coarse salt and freshly ground black pepper, to taste.
- Serve and enjoy!