Chickpea Salad with Zucchini

Ingredients

• Chickpeas1 cup (200 g)
• Zucchini1/2 count (100 g)
• Garlic1 clove (3 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley2 tablespoon (8 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Preheat half of the oil in a pan over medium heat. Separately, chop the garlic and zucchini.

3. 3

   Step 3

   Once heated, add the zucchini together with the garlic to the pan and stir-fry for 4-5 minutes until done.

4. 4

   Step 4

   Mix the chickpeas with the vegetables.

5. 5

   Step 5

   Season with lemon juice, the remaining oil, chopped parsley, salt and pepper.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Salad with Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.