Roasted Zucchini & Chickpea Salad with Maple Balsamic by @starinfinitefood

Name: Roasted Zucchini & Chickpea Salad with Maple Balsamic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 680 g Zucchini chopped; 37 ml Olive Oil; 5 ml Salt for zucchini, or more to taste, for dressing; 2.5 ml Garlic Powder; 10 ml Dried Oregano for zucchini, for dressing; 5 ml Dried Dill; Pepper to taste, for zucchini, for dressing; 44 ml Walnut Oil can sub olive oil; 15 ml Balsamic Vinegar; 7.5 ml Lemon Juice; 7.5 ml Maple Syrup; 3 g Garlic grated; 10 ml Dijon Mustard; 850 g Chickpeas 15-oz cans, rinsed and drained; 40 g Arugula chopped; 45 g Roasted Cashews chopped; 55 g Dates chopped; 50 g Red Onion minced; 30 g Parmesan shaved

35 min

4 servings

🥒

680 g

Zucchini

🫒

37 ml

Olive oil

🧂

5 ml

Salt

🧄

2.5 ml

Garlic powder

🌿

10 ml

Dried oregano

🌿

5 ml

Dried dill

⚫

Pepper

🫗

44 ml

Walnut oil

🍇

15 ml

Balsamic vinegar

🍋

7.5 ml

Lemon juice

🍁

7.5 ml

Maple syrup

🧄

3 g

Garlic

🌼

10 ml

Dijon mustard

🫘

850 g

Chickpeas

🥬

40 g

Arugula

🥜

45 g

Roasted cashews

🌴

55 g

Dates

🧅

50 g

Red onion

🧀

30 g

Parmesan

Preheat
Preheat the oven to 450°F (230°C) and line a sheet pan with parchment paper.
Chop
- zucchini
Chop the zucchini into bite-size pieces and place it in a large mixing bowl.
Toss
- zucchini
- olive oil
- salt
Toss the zucchini with olive oil, 3/4 teaspoon salt, garlic powder, 1 teaspoon dried oregano, dried dill, and black pepper.
Spread
- zucchini
Spread the seasoned zucchini in a single layer on the prepared sheet pan and roast for 17 to 23 minutes.
Cool
- zucchini
Remove the roasted zucchini from the oven and let it cool slightly.
Add
- walnut oil
- balsamic vinegar
- lemon juice
Add walnut oil, balsamic vinegar, lemon juice, maple syrup, 1/4 teaspoon salt, 1/2 teaspoon dried oregano, grated garlic, Dijon mustard, and black pepper to a small jar.
Whisk
- walnut oil
- balsamic vinegar
- lemon juice
Whisk or shake the dressing until fully emulsified and taste for seasoning.
Add
- arugula
- chickpeas
- red onion
Add arugula, drained chickpeas, red onion, dates, roasted cashews, Parmesan cheese, and cooled zucchini to a large mixing bowl.
Add
- walnut oil
- balsamic vinegar
- lemon juice
Add dressing to taste and gently toss the salad until evenly coated.

Roasted Zucchini & Chickpea Salad with Maple Balsamic by @starinfinitefood

35 min

4 servings

🥒

680 g

Zucchini

🫒

37 ml

Olive oil

🧂

5 ml

Salt

🧄

2.5 ml

Garlic powder

🌿

10 ml

Dried oregano

🌿

5 ml

Dried dill

⚫

Pepper

🫗

44 ml

Walnut oil

🍇

15 ml

Balsamic vinegar

🍋

7.5 ml

Lemon juice

🍁

7.5 ml

Maple syrup

🧄

3 g

Garlic

🌼

10 ml

Dijon mustard

🫘

850 g

Chickpeas

🥬

40 g

Arugula

🥜

45 g

Roasted cashews

🌴

55 g

Dates

🧅

50 g

Red onion

🧀

30 g

Parmesan

Preparation Steps

Step 1/9
Preheat the oven to 450°F (230°C) and line a sheet pan with parchment paper.
🍳sheet pan
📜parchment paper
Step 2/9
Chop the zucchini into bite-size pieces and place it in a large mixing bowl.
🥒zucchini
🔪knife
🪵cutting board
🥣large mixing bowl
Step 3/9
Toss the zucchini with olive oil, 3/4 teaspoon salt, garlic powder, 1 teaspoon dried oregano, dried dill, and black pepper.
🥒zucchini
🫒olive oil
🧂salt
🧄garlic powder
🌿dried oregano
🌿dried dill
⚫black pepper
🥣large mixing bowl
🥄measuring spoons
Step 4/9
Spread the seasoned zucchini in a single layer on the prepared sheet pan and roast for 17 to 23 minutes.
🥒zucchini
🍳sheet pan
Step 5/9
Remove the roasted zucchini from the oven and let it cool slightly.
🥒zucchini
🍳sheet pan
Step 6/9
Add walnut oil, balsamic vinegar, lemon juice, maple syrup, 1/4 teaspoon salt, 1/2 teaspoon dried oregano, grated garlic, Dijon mustard, and black pepper to a small jar.
🫗walnut oil
🍇balsamic vinegar
🍋lemon juice
🍁maple syrup
🧂salt
🌿dried oregano
🧄garlic
🌼Dijon mustard
⚫black pepper
🫙small jar
🥄measuring spoons
Step 7/9
Whisk or shake the dressing until fully emulsified and taste for seasoning.
🫗walnut oil
🍇balsamic vinegar
🍋lemon juice
🍁maple syrup
🧂salt
🌿dried oregano
🧄garlic
🌼Dijon mustard
⚫black pepper
🫙small jar
🥄whisk
Step 8/9
Add arugula, drained chickpeas, red onion, dates, roasted cashews, Parmesan cheese, and cooled zucchini to a large mixing bowl.
🥬arugula
🫘chickpeas
🧅red onion
🌴dates
🥜roasted cashews
🧀Parmesan cheese
🥒zucchini
🥣large mixing bowl
Step 9/9
Add dressing to taste and gently toss the salad until evenly coated.
🫗walnut oil
🍇balsamic vinegar
🍋lemon juice
🍁maple syrup
🥬arugula
🫘chickpeas
🧅red onion
🌴dates
🥜roasted cashews
🧀Parmesan cheese
🥒zucchini
🥣large mixing bowl

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Herbs, Nuts, Vinegars, Fruits, Sweeteners, Condiments, Legumes, Leafy greens

Ingredients

Zucchini, Olive oil, Salt, Garlic powder, Dried oregano, Dried dill, Pepper, Walnut oil, Balsamic vinegar, Lemon juice, Maple syrup, Garlic, Dijon mustard, Chickpeas, Arugula, Roasted cashews, Dates, Red onion, Parmesan

Notes

Zucchini (chopped), Salt (for zucchini, or more to taste, for dressing), Dried oregano (for zucchini, for dressing), Pepper (to taste, for zucchini, for dressing), Walnut oil (can sub olive oil), Garlic (grated), Chickpeas (15-oz cans, rinsed and drained), Arugula (chopped), Roasted cashews (chopped), Dates (chopped), Red onion (minced), Parmesan (shaved)

Allergens

Tree nuts, Sulfites, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Plant-forward

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 48g, Fat: 23g, Fiber: 11g, Sugar: 14g, Sodium: 590mg

Nutritional Information

Minerals

Potassium: 720mg, Calcium: 180mg, Iron: 4.2mg, Magnesium: 95mg

Vitamins

Vitamin C: 38mg, Vitamin K: 32mcg, Folate: 125mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

sheet pan, parchment paper, large mixing bowl, small jar, whisk, knife, cutting board, measuring spoons, measuring cups

Appliances

Oven

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Summer, Potluck, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Crunchy, Creamy, Crisp

Flavors

Tangy, Sweet, Savory, Nutty, Herbaceous, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours because the salad contains Parmesan cheese), fridge : 3 days (Store in an airtight container,Keep dressing separate when possible to preserve arugula texture), freezer : (Not recommended because arugula, zucchini, and dressing lose texture after thawing)

680 g

Zucchini

37 ml

Olive oil

5 ml

Salt

2.5 ml

Garlic powder

10 ml

Dried oregano

5 ml

Dried dill

Pepper

44 ml

Walnut oil

15 ml

Balsamic vinegar

7.5 ml

Lemon juice

7.5 ml

Maple syrup

3 g

Garlic

10 ml

Dijon mustard

850 g

Chickpeas

40 g

Arugula

45 g

Roasted cashews

55 g

Dates

50 g

Red onion

30 g

Parmesan

680 g

Zucchini

37 ml

Olive oil

5 ml

Salt

2.5 ml

Garlic powder

10 ml

Dried oregano

5 ml

Dried dill

Pepper

44 ml

Walnut oil

15 ml

Balsamic vinegar

7.5 ml

Lemon juice

7.5 ml

Maple syrup

3 g

Garlic

10 ml

Dijon mustard

850 g

Chickpeas

40 g

Arugula

45 g

Roasted cashews

55 g

Dates

50 g

Red onion

30 g

Parmesan

Preparation Steps

Step 1/9

Step 2/9

Step 3/9

Step 4/9

Step 5/9