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.
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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