Dinner

No-Pasta Mediterranean Zucchini Salad

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

Salad

  • 2 zucchini, trimmed
  • 1/2 small red onion, sliced
  • 1 14-oz BPA-free can quartered artichoke hearts, drained
  • 1 14.5-oz BPA-free can unsalted diced tomatoes, drained
  • 1 cup BPA-free canned chickpeas, drained and rinsed
  • 1/2 cup halved and pitted Kalamata olives
  • 1/2 cup crumbled full-fat feta cheese

Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano flakes
  • 1 tsp Dijon mustard
  • 1/2 tsp each dried parsley, garlic powder and sea salt
  • 1/4 tsp ground black pepper

Preparation

1. Prepare dressing: In a medium bowl, whisk together all dressing ingredients.

2. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.

3. To a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta. Pour dressing over top and toss well to combine. 

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 210
  • Carbohydrate Content 16 g
  • Cholesterol Content 11 mg
  • Fat Content 14 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 733 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 1 g