What dressing goes well with chickpea salad?

Smashed zucchini chickpea salad doesn’t require a traditional dressing thanks to the lime juice and olive oil. However, if you want more creaminess, a drizzle of tahini-lemon sauce or Greek yogurt mixed with garlic and dill works beautifully. Just don’t overpower the crunch and spice—it’s all about balance.

Is it okay to eat chickpea salad every day?

Absolutely. Chickpeas are packed with protein, fiber, and essential nutrients. Smashed zucchini chickpea salad makes a great regular meal—it’s satisfying without being heavy. As long as you're not sensitive to legumes, enjoying this salad a few times a week is a smart, nutritious choice.

What to serve with chickpea salad besides salad?

This dish is filling, but it's fun to pair with toasty bread, roasted veggies, or protein like grilled chicken or tofu. For a cozy duo, try it next to a zucchini grilled cheese or cool things down with a refreshing frozen zucchini smoothie .

What compliments chickpeas?

Chickpeas love bold, zesty flavors. Citrus, garlic, cumin, coriander, sumac, and fresh herbs all work well. In this smashed zucchini chickpea salad, the crisp texture of peanuts and the acidity from lime juice highlight the chickpeas without overwhelming them.

Smashed Zucchini Chickpea Salad – 5-Star Flavor, Super Easy!

Name: Smashed Zucchini Chickpea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 to 3 servings
Cuisine: Mediterranean
Ingredients: 1½ to 2 pounds zucchini (about 3 to 4 medium); 1 jalapeño, halved and sliced into thin half-moons; 2 limes, 1 zested and juiced, 1 cut into wedges; 1½ teaspoons kosher salt (Diamond Crystal recommended); ¼ cup extra-virgin olive oil, plus more for serving; 1 (15-ounce) can chickpeas, rinsed and patted dry; ¼ cup roasted peanuts; 1½ teaspoons ground sumac, coriander, or baharat spice blend

Description

A vibrant and crunchy smashed zucchini chickpea salad featuring crisped chickpeas, fresh zucchini, jalapeño, lime, and toasted peanuts with warm spices.

Ingredients

Scale

1½ to 2 pounds zucchini (about 3 to 4 medium)

1 jalapeño, halved and sliced into thin half-moons

2 limes, 1 zested and juiced, 1 cut into wedges

1½ teaspoons kosher salt (Diamond Crystal recommended)

¼ cup extra-virgin olive oil, plus more for serving

1 (15-ounce) can chickpeas, rinsed and patted dry

¼ cup roasted peanuts

1½ teaspoons ground sumac, coriander, or baharat spice blend

Instructions

1. Trim zucchini ends, quarter lengthwise, and smash with a knife. Tear into bite-size pieces.

2. Toss zucchini with jalapeño, lime juice, and salt in a colander. Let sit and drain.

3. Heat olive oil in a skillet over medium heat. Add chickpeas and peanuts. Cook until golden and crisp (5–10 minutes).

4. Turn off heat. Add lime zest, sumac, and salt to chickpeas. Stir well.

5. Shake off excess liquid from zucchini. Plate it, drizzle with olive oil, and top with crispy chickpeas.

6. Taste and adjust salt or lime as needed. Serve warm or at room temperature.

Notes

Best served fresh, but components can be stored separately and combined before eating.

Use coriander or baharat for spiced depth, and substitute peanuts with almonds if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 310
Sugar: 3g
Sodium: 420mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg

Keywords: smashed zucchini chickpea salad, zucchini salad, crispy chickpeas