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Author Notes: After returning from Morocco, I was looking to pair my argan oil with something other than a chopped salad. I found that the nutty, earthy aroma paired welled with fresh, sweet, thin zucchini ribbons. The addition of the spiced chickpeas makes the dish a bit more substantial, and the the bright, clean mint leaves bring an elevated freshness. —crushlush
Food52 Review: This salad makes me forget I used to dislike zucchini. Plus, I never say no when given the opportunity to use a spiralizer. The feta adds a zippy, creamy tang to the zucchini ribbons, while the mint and lemon juice revive what could have been just another summer salad. The stars of the show here were the smoky chickpeas: I didn’t have any ras el hanout, so I made my own, and the chickpeas were delicious to snack on! —Rebecca Firkser
Serves 4 to 6
- 4 medium zucchini
- One 8-ounce can chickpeas, drained and rinsed
- 2 teaspoons ras el hanout or cumin
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon olive oil
- 1 small bunch mint leaves
- 1/2 cup feta cheese
- 1 tablespoon argan oil, or olive oil (as argan oil can be expensive)
- Juice from 1/2 lemon
- Pepper, to taste
- Preheat the oven to 400° F and line a sheet pan with parchment paper. As the oven comes to temperature, toss the chickpeas with the ras el hanout, salt, and olive oil. Scatter the coated chickpeas on the parchment paper. Roast for 15 minutes, then allow to cool.
- As the chickpeas are roasting, thinly slice the zucchini with a vegetable peeler, mandolin, sharp knife or straight blade on a spiralizer. (I personally like the "ribbons" I get from the spiralizer) Once the chickpeas have cooled, gently toss them in a large bowl with the zucchini, mint leaves, and feta.
- Drizzle the argan oil and lemon juice over the top. Season with salt and freshly ground pepper to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash