|Zucchini and Chickpea Salad|
I'm back! The last month has got the best of me; a combination of vacation, children and a visit from my parents has stalled my blogging. I've had tons of ideas but a lack of opportunity to post.
So, with school (and Kindergarten for my oldest, gulp) around the corner, I'm enthused to get back in the groove. Tonight's little salad is a version of an endlessly useful summer combination. The zucchini are still in season and delicious. There are always beans in my cupboard, lemons or limes in my fridge and basil in the garden. So, whip them together, crunch some black pepper on top, add a little Parmesan and you have yourself and great dish. Its one of those refreshing but hearty summer salads. It makes a tasty lunch, dinner on it's own with crusty bread (my latest obsession...more soon) or as a side for fish or chicken. The choice is yours.
Zucchini and Chickpea Salad
3 small zucchini, cut into your choice of bite sized chunks
1 small lime, juiced (or lemon; I had run out)
1 oz Parmesan cut roughly into small chunks or crumbles
1 can of chickpeas rinsed to reduce the sodium content (any white bean could substitute)
A handful of fresh basil and parsley leaves (feel free to substitute)
1/4 red onion finely chopped (could substitute scallions)
1 tablespoon extra virgin olive oil
Salt and pepper to your taste
- Mix the ingredients together and if possible let them sit for an hour or so to let the flavors come together.
Simple as that.