14 Reviews

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.

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mersaydees August 15, 2008

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!

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Marina K July 12, 2011

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...

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Heirloom Tomato July 20, 2010

No complaints at all; this was delicious! I ground most of my own spices in a second hand coffee grinder that I recently got. This makes a huge difference in flavor; I highly recommend it! The dish has a nice kick to it, but not too much for me. I'd have to cut back for some of my friends though. It took me about 15 minutes total to make this. Great dish - I ate it at room temperature, right when I finished preparing it! Thanks so much!

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Georgiapea April 24, 2010

A tasty side that also made a simple meal when served over whole wheat couscous. I really enjoyed the spice blend and look forward to using it in other dishes, even as a spice over popcorn. Want to try this with sauteed zucchini allowing for a bit of caramelization. Thanks. Made for the I recommend Tag Game.

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justcallmetoni May 15, 2009

This was a very nice spice blend. I thought it had a great balance of flavors with the heat coming in as an "after thought". The cinnamon and cumin were my favorites:) I will probably leave the zucchini raw and slice it very thin next time I make this, I just didn't care for it to be blanched, which is just a personal preferance. Made for PAC spring 09.

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Chef Jean April 19, 2009

We love this salad, especially the spice paste, which I'll try on other veggie combos. The only change I made was to cut back on the cayenne.

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lynnski / LA March 29, 2009

This is quite nice, but I would halve the amount of cayenne next time-I think it overpowered the other ingredients in the spice paste. I only made half the spice paste as I couldn't think what I could do in the near future with extra of it. nAfter taking a photo of the dish, I felt it needed some herbs so added mint and parsley to it and I think that really gave it a lift.

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JustJanS November 30, 2008

DH enjoyed this for the start of Ramadan. I used only about half of the oil in the spice mix. Thanks Pneuma for another great recipe.

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Nasseh September 02, 2008

Excellent. I used just the dry spices to save the oil and used a tsp of Splenda for the honey. These changes worked very well for me but I went a step farther and added some veggie "Ground Round" . I left it in the fridge overnight and warmed some a bit in the micro today. It make a really great lunch wrapped in a whole wheat tortilla. :D

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Annacia August 23, 2008
Moroccan Chickpea & Zucchini Salad (Africa)