ZLT (Zucchini, Lettuce & Tomato) Salad 
with Ranch Dressing

This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.

Get access to everything we publish when you sign up for Outside+.

Find more summer salad recipes here!

Buttermilk boons: Buttermilk does not actually contain butter. It was originally the tangy leftover liquid from the butter-churning process. It’s created by adding live active bacterial culture to milk. These active cultures fight bad bacteria and stimulate immunity. People who are lactose intolerant can cook with buttermilk because the cultures convert lactose into digestible lactic acid.

Prep Time
15 min
Cook Time
60 min
75 min


  • 1 cup cooked chickpeas or BPA-free unsalted canned chickpeas, drained and rinsed
  • 4 tsp olive oil, divided
  • 2 tsp fresh lemon juice
  • 1/2 tsp chile powder
  • Sea salt, to taste
  • 2 cups grape tomatoes, halved lengthwise
  • Ground black pepper, to taste
  • 2 zucchini, ends trimmed and sliced lengthwise ¼ inch thick
  • 4 romaine hearts, trimmed and separated into leaves

Ce ranch dressing

  • 3/4 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh dill
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder (TRY: Frontier Co-op Organic White Onion Powder)
  • 1/4 tsp garlic powder
  • Sea salt and ground black pepper, to taste


  1. Preheat oven to 400°F. Pat chickpeas dry. In a large bowl, toss chickpeas with 2 tsp oil, 2 tsp lemon juice, chile powder and salt. Transferto a parchment-lined baking sheet and roast for 35 to 45 minutes, until golden brown and crunchy. Set aside to cool.
  2. While chickpeas cool, in a medium bowl, toss tomatoes with 1 tsp oil and season with salt and pepper. Arrange tomatoes, cut side up, on a separate parchment-lined baking sheet and roast, still at 400°F, for 15 to 20 minutes, until lightly browned. Set aside to cool.
  3. Meanwhile, brush zucchini with remaining 1 tsp oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast at same time as tomatoes for 8 to 10 minutes, flipping once, until golden brown and softened. Set aside to cool.
  4. Prepare dressing: In a small bowl, whisk together all dressing ingredients until smooth. Transfer to a resealable container, then cover and refrigerate for a minimum of 1 hour or ideally overnight so flavors meld.
  5. To assemble salad, arrange romaine leaves on a large platter. If desired, cut each leaf in half lengthwise. Top each leaf with zucchini strips. Drizzle with dressing, then garnish with tomatoes and chickpeas.

Nutrition Information

  • Serving Size 4 cups
  • Calories 113
  • Carbohydrate Content 15 g
  • Cholesterol Content 0.5 mg
  • Fat Content 3 g
  • Fiber Content 4 g
  • Protein Content 7.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 90 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g