Zucchini-and-Garbanzo Salad

1/3 cup olive-oil
3 pounds zucchini, roll-cut into 1-inch-thick chunks
2 teaspoons grated orange rind
1 1-pound can garbanzo beans (chick-peas), drained
1 tablespoon red-wine vinegar
1 large sweet red pepper, cut into 1-inch-wide strips
2 tablespoons toasted pine nuts
2 tablespoons finely chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In large skillet, heat olive oil. Add zucchini and orange rind; cover and cook, stirring occasionally, until zucchini is just slightly cooked—4 to 5 minutes.
Spoon zucchini mixture into large bowl and stir in garbanzo beans, vinegar, red pepper, pine nuts, shallot, salt, and black pepper. Cover and refrigerate until ready to serve.

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