Ingredients
Salad
- 2 each medium zucchini, spiralized
- 1/2 small red onion, sliced
- 1 14 oz. can artichoke hearts, drained
- 1.5 cups fresh tomato, diced or you can use sun-dried tomatoes
- 1 14 oz. can chickpeas, drained
- 1/2 cup halved 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 leaves
- 1 tsp dijon mustard
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Servings: people
Instructions
- Prepare dressing: In a medium bowl, whisk together all dressing ingredients.
- Trim ends off zucchini. Secure the zucchini in the spiralizer to create the zucchini noodles. (note: Choose the wider noodle option). Trim the length of the noodles to your preferred size. Place noodles on a clean paper towel or cloth to help dry and remove any moisture.
- In a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta. Pour dressing over top and toss well to combine.
Recipe Notes
You can also use yellow squash in this dish, maybe one zucchini and one yellow squash. I love fresh herbs, so you can alway add that instead of the dried, just double the amount that is noted in the recipe. Also, when possible, when buying canned foods, try to get the BPA-free cans. If you don't have a spiralizer you can always slice your zucchini with a knife to your desired size and shape.
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