Go Back
–+ servings
a plate fo sliced zucchini with parmesan cheese and garbanzo beans with a fork
Print

Raw Zucchini Salad Recipe

This raw Zucchini Salad recipe is marinated in fresh lemon juice, olive oil and garlic and chili, and served with crunchy toasted chickpeas, sweet roasted corn and Parmesan cheese.

Course Salad
Cuisine American, Mediterranean
Prep Time 10 minutes
Marinade 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 157kcal
Author Danielle Wolter

Ingredients

Toasted Chickpeas

Salad

  • 2 ears roasted corn
  • Toasted chickpeas see above
  • 3 lbs. squash
  • ½ cup grated Parmesan
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 2 garlic cloves minced
  • 1 tsp. crushed red pepper
  • 1 tsp. salt

Instructions

Zucchini Salad

  • Slice the zucchini very thin (¼") using a knife or a mandolin (recommended).
  • Combine the olive oil, garlic, fresh lemon juice and crushed red pepper in a bowl.  Add the sliced zucchini and stir to coat all sides.  
  • Refrigerate for 6 hours.
  • Combine the zucchini, corn, Parmesan cheese and toasted chickpeas in a large bowl and serve.  

Toasted Chickpeas

  • Preheat the oven to 400 degrees.  Rinse and drain the can of chickpeas.  
  • Spread them on a large baking sheet, using silicone mats or parchment paper.  Drizzle them with 1 tablespoon of olive oil and 1 teaspoon of salt.
  • Bake for 30 minutes, mixing every 10 minutes. Remove from heat and let cool.  Can be stored in an airtight container if making ahead of time. 

Grilled Corn

  • Shuck your corn and try to remove as much of the silk as possible.  
  • Heat your grill to a medium heat level (about 400 degrees) and put the corn right over the heat.
  • Cook for 15-20 minutes, turning every 5 minutes to ensure it doesn't burn.
  • Slice the kernels off the cob in a downward motion with a sharp knife.

Notes

  1. Use a mandolin to get the zucchini sliced thin. If it is cut too thick it will not marinade thoroughly. 
  2. Use more crushed red pepper for a spicier salad.
  3. ALWAYS use fresh lemon juice in the marinade. Bottled has a whole different flavor and does not work well in this recipe. 
  4. Add toasted nuts, sunflower seeds, pine nuts, etc. in place of the chickpeas if desired. Croutons will also work for an added crunch.
  5. Canned or frozen corn can also be used - toast it in a skillet over medium high heat to bring out the sweet flavor. 
  6. A good quality olive oil can make all the difference. Read this post from Bon Appetit about the buying the best quality olive oils. 
  7. Add additional salt to the salad after it marinades if necessary. Taste it first and add salt in ¼ teaspoon increments until flavor is reached.

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 591mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 18320IU | Vitamin C: 38.8mg | Calcium: 154mg | Iron: 1.4mg