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Roasted Zucchini, Chickpea, & Avocado Salad with Tzatziki Recipe

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3.9 from 72 reviews

This vibrant and healthy Roasted Zucchini, Chickpea, & Avocado dish combines oven-roasted vegetables and chickpeas with fresh herbs, pistachios, and creamy tzatziki for a flavorful Mediterranean-inspired salad perfect for a light meal or side.

Ingredients

Units Scale

Ingredients

  • 3 Tablespoons Chopped Fresh Parsley
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • Extra Virgin Olive Oil
  • Cracked Black Pepper
  • 8 ounce Container Tzatziki (See Notes Above)
  • 1 15–oz Can Chickpeas, Rinsed and Drained
  • 3 Tablespoons Olive Oil
  • Salt & Pepper
  • 1 Teaspoon Paprika
  • 1 Teaspoon Garlic Powder
  • 3 Large Zucchini
  • Salt & Pepper
  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Garlic Powder
  • 1/3 cup Chopped Green Onions
  • 1 Ripe Avocado, Diced
  • 1/3 cup Chopped Pistachios

Instructions

  1. Preheat Oven: Preheat the oven to 425.
  2. Slice Zucchini: Cut the zucchini into 2 inch diagonal slices, then cut each slice in half.
  3. Toss Zucchini with Seasoning: Place the zucchini onto a baking sheet, add the oil, paprika and garlic powder and toss to coat.
  4. Roast Zucchini: Spread the zucchini out, then place it in the oven for 30-35 minutes flipping halfway.
  5. Dry Chickpeas: Next, add the chickpeas to a separate sheet pan and place them in the oven for 10 minutes to dry out,
  6. Season Chickpeas: Remove them from the oven and drizzle with the olive oil, paprika, salt and garlic powder.
  7. Roast Chickpeas: Toss to coat, then place them in the oven for 10 more minutes or until crispy.
  8. Cool Chickpeas: Remove them from the oven and allow them to cool.
  9. Combine Vegetables: Place the zucchini into a bowl, then add the, onion, avocado and pistachios and toss to combine.
  10. Add Chickpeas: Add the chickpeas and lightly toss.
  11. Assemble Dish: Spoon tzatziki onto a platter, then spoon zucchini mixture on top.
  12. Garnish: Sprinkle the dish with the lemon zest, and parsley.
  13. Finish: Sprinkle the lemon juice over the dish then add a drizzle of extra virgin olive oil, and some fresh cracked black pepper.

Notes

    Find it online: https://yumfoodusa.com/roasted-zucchini-chickpea-and-avocado-salad-with-tzatziki-recipe/