Prep 15 mins
Cook 5 mins
from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.
- 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
- Blanch and refresh zucchini. Combine all ingredients and toss together.
- Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Wonderful salad. I added some sliced avocado since I had some and served it all over a bed of iceberg lettuce -- my DH's favorite. I also add the minced garlic to the zucchini when blanching since I prefer a more cooked garlic flavor (more mellow) in my salads. Thanks, Pneuma! Made for Aussie/New Zealand Recipe Swap #19.
Thanks for a delicious and different way to use zucchini! I double the recipe, using a 15 oz can of chickpeas, and one zucchini and one summer squash (I didn't blanch them, and the texture was fine). It wasn't too spicy, and I served it with whole wheat pita - yum!
I liked this and it was fun to make the spice paste. I first tasted it at warm room temperature and liked it a lot. It was less enjoyable refrigerated, so next time I will serve it at room temp. I might saute the zucchini next time. Now must figure out what to do with the leftover spice paste...