Best Moroccan Zucchini Salad Recipes

Moroccan Chickpea & Zucchini Salad (Africa) image

Provided by Pneuma

Categories Beans

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

Steps:

Blanch and refresh zucchini. Combine all ingredients and toss together.
Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2

Moroccan Zucchini Salad image

Provided by Lynn Clay

Categories Vegetables

Time 20m

Number Of Ingredients 7

Steps:

1. Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water.
2. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini.
3. Serve at room temperature.