Curried Zucchini, Chickpea and Green Apple Salad

By • July 1, 2010 • 17 Comments

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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! - nogaganogaga

Serves 6 as a side

  • 1 small zucchini, scrubbed
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons 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
  1. Trim stem end of zucchini and discard. Halve lengthwise. Quarter each zucchini half lengthwise, making skinny wedges and chop.
  2. 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.
  3. 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.
  4. Transfer chickpeas from colander to a medium sized bowl. Add parsley, cilantro, yogurt, lemon juice, scallions and green apple.
  5. 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.
  6. When ready to serve, allow salad to sit out a bit to take chill off and enjoy!
Jump to Comments (17)

Tags: barbecue, bright, fresh, simple, travels well, Vegetarian

Comments (17) Questions (0)

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over 2 years 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!

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over 2 years ago gingerroot

So glad you enjoyed it, wolfdaughter! Your substitutions sound great. Thanks for letting me know.

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over 3 years 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!

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over 3 years ago gingerroot

So glad you enjoyed it, AEC! Thanks for letting me know. Have a great weekend.

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over 3 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.

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over 3 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!

Linda_cooking

over 3 years ago Beautiful, Memorable Food

Looks delicious,with many flavor and texture contrasts.

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over 3 years ago gingerroot

Thank you! It is a perfect salad for summer. : )

Moi_a_beyrouth_%c3%a9t%c3%a9_2010

almost 4 years ago Taste of Beirut

Love the contrasting flavors in this salad and the addition of curry !

Hib_kitchen

almost 4 years ago MyCommunalTable

I have all the ingredients, so I think that I will make this tonight. Bravo!

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almost 4 years ago gingerroot

Hope you enjoy it.

Massimo's_deck_reflection_10_27_13

about 4 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!

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about 4 years ago gingerroot

Thanks, lapadia, I'm happy you liked it. Garam masala is a great sub for curry powder.

Alinasorescu

over 4 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.

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about 4 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.

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over 4 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

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over 4 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.