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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. It's the perfect light and bright tasting summer salad!
In the heat of the summer, it's nice to have a cool, refreshing salad to top off a day in the sun. And sometimes it's just nice to not have to turn on your oven.
This salad is light and fresh enough to be an appetizer, or hearty enough to be a main meal, like this warm chickpea salad. The flavors are tangy and sweet and salty and just SO amazing.
This zucchini salad is the one you want to be serving at your BBQ! It'll disappear. I promise.
Why this raw zucchini salad recipe works
- Fresh lemon juice adds a fresh tangy flavor to the zucchini, and softens it as it marinades.
- The toasted chickpeas add a slightly crunchy texture to the salad.
- Roasted corn adds a sweet component to complement the tanginess of the lemon juice, and saltiness of the Parmesan cheese. You can also try this sous vide corn on the cob for ultra sweet, tender corn.
- Slicing the zucchini thin allows the lemon juice, garlic and chili to penetrate the zucchini during the marinade process.
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Ingredients
We use fresh zucchini squash sliced in thin slices to enable it to soak up the dressing. I recommend buying small to medium sized zucchini for the best results. Large zucchini have a lot of seeds and can have tougher skin.
Toasted chickpeas and roasted corn give the salad a smoky, nutty flavor.
Use a good quality extra virgin olive oil and fresh lemon juice for the best flavor in the vinaigrette.
I always recommend using fresh grated Parmesan cheese (not the pre-grated Kraft version in the green bottle).
Substitutions and variations
- Add a few sprinkles of crumbled feta cheese or goat cheese in place of or in addition to the Parmesan cheese.
- Add in toasted pine nuts or even slivered almonds in place of the chickpeas. Croutons are also great for added crunch.
- Add any raw vegetables you like such as red onions, yellow summer squash, red peppers, etc.
- If you have roasted garlic cloved, you can mince them up and sprinkle them throughout the salad. This sous vide confit garlic is awesome too in place of the raw garlic.
- Use more crushed red pepper for a spicier salad.
- Substitute canned or frozen corn for the fresh corn. Toast it in a skillet over medium high heat to bring out the sweet flavor.
- Fresh herbs like fresh basil, mint, or tarragon work great in this recipe.
Step by step instructions to make zucchini salad
- Slice the zucchini as thin as you can get it (about ¼" thick). I recommend using a mandolin or vegetable peeler for this.
- 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.
How to toast chickpeas
- While the zucchini is marinading, toast the chickpeas. First, 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.
- Roast the chickpeas in a 400°F for 20-30 minutes, mixing every 10 minutes, until crisped. Remove from heat and let cool. They can be stored in an airtight container if you're making them ahead of time.
How to grill corn
- The corn can also be grilled in advance while your zucchini is marinading. Shuck the corn and try to remove as much of the silk as possible.
- Heat the grill to a medium heat level (about 400°F) and put the corn right over the heat. Cook for 15-20 minutes, turning every 5 minutes to ensure it doesn't totally burn.
- Remove from heat and let cool. Then slice the kernels off the cob in a downward motion with a sharp knife.
Put the salad together
- Remove the zucchini from the fridge 30 minutes before your marinade time is up. Once it's done marinating, drain any excess liquid (reserving about 2-3 tablespoons).
- Combine the zucchini, corn, Parmesan cheese and toasted chickpeas in a large bowl and serve. Sprinkle the reserved liquid on top if it needs more moisture. Serve right away.
We love this served as a meal with a side of crusty air fryer garlic bread or pesto challah bread. It's also great as a side dish to this beef heart or this grilled cornish game hen recipe.
Expert tips
- Use a mandolin to get the zucchini sliced thin. If it is cut too thick it will not marinade thoroughly. You can also use a vegetable peeler to get thin strips or zucchini ribbons.
- Let the salad come to room temperature before serving. Remove from the fridge 30 minutes before serving.
- Drain excess liquid from the zucchini when removing it from the fridge, reserving 2-3 tablespoons to mix in if needed after all the components are mixed together.
- The grilled corn and toasted chickpeas can be made in advance for convenience.
Frequently asked questions
Zucchini can be eaten raw. By itself, zucchini doesn't have much flavor, but the marinade ingredients in this recipe give the zucchini a cooked texture and wonderful flavor.
This salad is best served fresh as the zucchini will give off more water as it sits longer. If you do have leftovers, store in a covered container for 2-3 days. Drain excess moisture before serving again.
More simple summer salad recipes
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Raw Zucchini Salad Recipe
Ingredients
Toasted Chickpeas
- 1 can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon salt
Salad
- 2 ears roasted corn
- Toasted chickpeas see above
- 3 pounds zucchini squash
- ½ cup grated Parmesan
- 4 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
Instructions
- Slice the zucchini very thin (¼") using a knife, vegetable peeler or a mandolin.
- 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. Remove and let sit at room temperature for the last 30 minutes. Drain any excess liquid (reserving 2-3 tablespoons)
- Combine the zucchini, corn, Parmesan cheese and toasted chickpeas in a large bowl and serve. Mix in the reserved liquid if the salad is too dry.
Toasted Chickpeas:
- Preheat the oven to 400°F. 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.
- Roast for 20-30 minutes in a 400°F oven, mixing every 10 minutes, until light brown and crunchy. Remove from heat and let cool.
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°F) 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.
Expert Tips:
- Use a mandolin to get the zucchini sliced thin. If it is cut too thick it will not marinade thoroughly. You can also use a vegetable peeler to get thin strips.
- Let the salad come to room temperature before serving. Remove from the fridge 30 minutes before serving.
- Drain excess liquid from the zucchini when removing it from the fridge, reserving 2-3 tablespoons to mix in if needed after all the components are mixed together.
- The grilled corn and toasted chickpeas can be made in advance for convenience.
Nutrition
Danielle says
So fresh and delicious! Plus it was easy to make.
Khara Ashburne says
This looks absolutely amazing however I was hoping it was a truly raw recipe. Trying to figure out what substitutions I could make to enjoy a raw version? Giving this some thought!
Danielle says
If you wanted to keep it a truly raw recipe, you could totally use raw fresh corn, I would just make sure it's good corn. As for the chickpeas, you could substitute sunflower seeds for that added crunch and nuttiness. I hope that helps!
Khara Ashburne says
Great suggestion to use corn and sunflower seeds! I think I was just thrown by the title in my search for truly raw recipes supporting the journey I'm on right now.
Danielle says
Yes, I do apologize for the title - I honestly did not consider diets that are totally raw!
Healthy World Cuisine says
Roasted chickpeas are one of our favorite salad toppings. Super fresh and delicious salad. Wishing you a super week.
Danielle says
Thanks! you too 🙂
Emmeline Kemperyd says
I love everything about this recipe!! The zucchini, the lemon, the crunchy chickpeas... the parmesan cheese!! Yum, def making it soon!
Danielle says
Thanks so much Emmeline!
Cheese Curd In Paradise says
The combination of flavors and textures in this salad is incredible! I love all the different crunchy elements! I can't wait to make this with my zucchini!
Danielle says
Hope you love it Ashley!
Meghna says
We love Zucchini a lot & your recipe is so easy, so yummy, it will be a great side for my family. Thank you 🙂
Danielle says
Thanks Meghna!
Lauren Vavala | Delicious Little Bites says
I can't remember ever trying raw zucchini so I'm really excited to try this recipe now! I love all of the toppings too - especially chickpeas and corn - yum!
Danielle says
Thanks Lauren!
Demeter says
I love that you added roasted corn and toasted chickpeas. Both add so much flavor to this dish. Well done!
Danielle says
They really add something special to the salad. Thanks Demeter!
Adriane says
Yummmmm, hello zucchini!! This looks like a super fabulous salad. Zucchini is so tasty and versatile, I love the chickpea combo. Well done.
Danielle says
Thanks Adriane!
Sandhya Hariharan says
Love this simple Zucchini Salad Danielle.. Lots of flavour in it!! Infact I have recently posted a zucchini recipe too 🙂 So hi fi!
Danielle says
Great minds think alike 🙂
Kevin says
This is an awesome recipe! Great flavors and easy.
Alyssa | Flaxseeds & Fairytales says
This salad looks so refreshing and delicious! I follow a gluten-free diet and zucchini noodles are a great way to get the feel of pasta without any actual pasta. The toasted chickpeas look divine-- I may just have to double your recipe and start putting them on everything! 😉 Thanks for sharing, Danielle!
Danielle@wenthere8this says
Thank Alyssa! Zucchini noodles really are great; however, those toasted chickpeas are the best part of this recipe IMO 🙂
Michelle says
This salad is right up my alley! Pinned! 🙂
Danielle@wenthere8this says
Thanks! This is one of my favorite salads. Or sometimes I just eat the toasted chickpeas 🙂
Suzie says
That looks lush - and I love the idea of 'Salad Sundays' 🙂
Danielle@wenthere8this says
Thanks! I've got to figure out how to toast those chickpeas on the grill so you don't have to use the oven at all in the heat!