Chopped Zucchini & Chickpea Salad

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You'll forget it's vegan the minute you taste this salad. To die for!

Victoire
Victoire
362
Very easy
A Nutri-scoreA Eco-score

6 minutes

Prep time

282 cal.

Per serving

Utensils

Grater, Knife

recipe

Zucchini
Chickpeas (canned)

Step 1

Wash the zucchini. Slice off the ends. Then dice the zucchini. Rinse & drain the chickpeas.

Parsley (fresh)
Black olives (pitted)
Shallot

Step 2

Mince the parsley & shallot. Roughly chop the olives.

Lemon
Zucchini
Chickpeas (canned)
Parsley (fresh)
Black olives (pitted)
Shallot

Step 3

In a serving bowl, whisk together the lemon juice, lemon zest, salt, pepper & a drizzle of oil. Add the zucchini, chickpeas, herbs, olives & shallot.

Step 4

Toss it all together. Season with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy282 cal.
Fat19 g
Carbohydrates20 g
Protein7 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chopped Zucchini & Chickpea Salad" contains 282 Energy, 19 g of Fat, 20 g of Carbohydrates, 7 g of Protein, 6 g of Fiber.

Scores

A Nutri-scoreA Eco-score

A Nutri-score

The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).

A Eco-score

The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.

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Chopped Zucchini & Chickpea Salad