Curried Zucchini, Chickpea and Green Apple Salad
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Author Notes: This easy salad combines sweet zucchini with nutty chickpeas and tart green apples. Tied together with fragrant curry powder and creamy yogurt, lemon juice and fresh herbs add bright contrasting notes. This salad would make a great side for a celebratory barbecue or picnic.
Note: Don't look too hard for the green apples in the photo...it was a last minute addition, and unfortunately the salad was consumed before a camera could snap another picture. Please do not leave them out; they add a wonderful contrasting crunch and tart sweetness that I think makes the salad special. - gingerroot - gingerroot
Food52 Review: I can't imagine a better picnic dish. This salad, a particularly attractive study in greens, is simple and straightforward to make, with a fabulous variety of textures and flavors -- apples, zucchini and chickpeas -- that all come together in the surprisingly creamy curry sauce. I'd never have imagined only one tablespoon of yogurt could produce such an effect! - nogaga - nogaga
Serves 6 as a side
- 1 small zucchini, scrubbed
- 2 cloves garlic, minced
- 1 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon curry powder
- 2 cups cooked chickpeas, drained and rinsed in a colander (canned are okay)
- 3 tablespoons Italian parsley, minced
- 3 tablespoons cilantro (including tender stems), minced
- 1 tablespoon Greek yogurt
- Scant 1 teaspoons lemon juice
- 1 scallion, finely sliced
- 1/4 cup green apple, small dice
- sea salt
- Ground black pepper
- Trim stem end of zucchini and discard. Halve lengthwise. Quarter each zucchini half lengthwise, making skinny wedges and chop.
- Heat oil over medium heat in small sauté pan. Add garlic and cook, stirring until fragrant, about 1 minute. Add zucchini and sauté till zucchini begins to soften, about five minutes.
- Add curry powder and season with a pinch of sea salt, stirring to combine. Cook for 1 minute more. Take pan off heat and set aside.
- Transfer chickpeas from colander to a medium sized bowl. Add parsley, cilantro, yogurt, lemon juice, scallions and green apple.
- Fold curried zucchini into chickpea mixture. Stir to combine, seasoning with salt and black pepper to taste. Cover bowl with plastic wrap and chill at least 1 hour.
- When ready to serve, allow salad to sit out a bit to take chill off and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Salad with Apples
- This recipe was entered in the contest for Your Best Summer Squash Recipe
Tags: barbecue, bright, fresh, simple, travels well, Vegetarian
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10 months ago wolfdaughter
What a perfect way to combine my favourites - chickpeas and zucchini! I used lime instead of lemon juice and added some sage - just a couple of leaves - :) great recipie!
10 months ago gingerroot
So glad you enjoyed it, wolfdaughter! Your substitutions sound great. Thanks for letting me know.
over 1 year ago AEC
So, so good. I used garam masala, too, because that was on hand. Making again this weekend to take to our block party. I'm sure it will be a hit!
over 1 year ago gingerroot
So glad you enjoyed it, AEC! Thanks for letting me know. Have a great weekend.
almost 2 years ago dagny
Added a couple of small medium-hot chili peppers and some spinach (just because I had it) and this was delicious. Thanks! Good recipe for a hot day.
almost 2 years ago gingerroot
Yum! I love your addition of chili and spinach. I'm happy you enjoyed this. Thanks so much for letting me know!
almost 2 years ago Beautiful, Memorable Food
Looks delicious,with many flavor and texture contrasts.
almost 2 years ago gingerroot
Thank you! It is a perfect salad for summer. : )
over 2 years ago Taste of Beirut
Love the contrasting flavors in this salad and the addition of curry !
over 2 years ago MyCommunalTable
I have all the ingredients, so I think that I will make this tonight. Bravo!
over 2 years ago gingerroot
Hope you enjoy it.
over 2 years ago lapadia
What a GREAT recipe; made it last night, I didn't have curry so I used garam marsala with a pinch of clove and red pepper mixed in. I will make this again for sure. I agree with bistro_gal...would be great for potlucks!
over 2 years ago gingerroot
Thanks, lapadia, I'm happy you liked it. Garam masala is a great sub for curry powder.
over 2 years ago bistro_gal
What a wonderful, healthy salad! I made it for lunch today and it will definitely be something that I make again. It would work great for potlucks. Thank you for sharing this creative combination of flavors.
over 2 years ago gingerroot
Thanks bistro_gal! I'm so glad you enjoyed it. I love the contrast of sweet and tart with warm and nutty.
almost 3 years ago slulibby
I love curried chickpeas as snack, but i had never thought about the addition of the tart apple, that pop of flavor is a great idea
almost 3 years ago gingerroot
Thanks! Let me know what you think if you try it...the tart apple provides a nice contrast to the mellow sweetness of the sauteed zucchini.