05/20/2024Bowls and salads - Main courses - Tofu, legumes and seitan

Warm Zucchini Salad with Za'atar

Name: Warm Zucchini Salad with Za'atar
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 65 g quinoa; 2 zucchini; 1 tbsp olive oil; 180 g cooked chickpeas; 1 tbsp zaatar; 1 tsp harissa; salt; 0.5 cucumber; 125 mL soy cream; 0.5 lemon

Spring / Summer Blender-free Oven-free Lunchbox Picnic Gluten-free

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 12 min

This is my current favorite salad 😍 I whipped it up quickly one evening this week with leftovers, and we absolutely loved it, so I made it again to film and share 🌱

The zucchini and chickpeas are beautifully golden and seasoned with zaatar and a bit of harissa, paired with the freshness of cucumber and a creamy lemon sauce, all on a quinoa base!

If you’re not familiar with zaatar, it's a Middle Eastern (primarily Lebanese) spice blend that typically includes thyme, oregano, sumac, sesame, and salt—it's soo good!

Servings

Ingredients

Cups

-quinoa 65 (g)
-zucchini 2
-olive oil 1 (tbsp)
-cooked chickpeas 180 (g)
-zaatar 1 (tbsp)
-harissa 1 (tsp)
-salt
-cucumber 0.5
-soy cream 125 (mL)
-lemon 0.5

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Steps

In a pot of boiling water, cook the quinoa for 12 minutes.
Wash the zucchini and slice them into rounds.
In a skillet, heat the olive oil. Sauté the zucchini slices until they're golden brown on each side for a nice grilled finish.
Add the chickpeas and let them brown for another 2 minutes. Then add the zaatar, harissa, and some salt. Remove from heat.
Peel the cucumber and slice it into half-moons.
On the soy cream, pour the lemon juice and let it sit for a minute, then stir – this will thicken the cream. Next, add some salt.
Drain the quinoa.
In a large bowl, pour the creamy sauce, then add the quinoa, cucumber, zucchini, and chickpeas. And you can garnish with some pea shoots!