Mediterranean grilled zucchini with chickpeas, feta, and pesto is a super simple summer salad that requires only 7 ingredients and your grill! Serve as a side to grilled chicken and fish or as the main course!
For the zucchini:
2 pounds zucchini
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
For the salad:
1 can chickpeas, drained and rinsed
¼ cup pesto
4 ounces feta, crumbled
Juice of ½ lemon
Salt and pepper
Grill the zucchini. Preheat the grill to medium-high heat. As the grill heats, slice the zucchini lengthwise into quarters and then at an angle into chunks. Place in a large bowl and drizzle with olive oil, salt and pepper. Add zucchini to grill and cook until soft and cooked through, about 4 minutes per side. Remove from grill and allow to cool for 5-10 minutes.
Make the salad. Add grilled zucchini, chickpeas, pesto and 2 ounces of feta to a bowl. Toss to combine. Move to a large serving plate and crumble the remaining 2 ounces of feta on top and drizzle with lemon.
Keywords: vegetarian, salad, grilled vegetables, zucchini