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Salads have long been celebrated as a cornerstone of healthy eating, embodying the essence of fresh, wholesome ingredients that can nourish the body while tantalizing the taste buds. In the realm of salads, the Chickpea & Grilled Zucchini Salad Bowl stands out as a vibrant and flavorful dish that marries nutrition with culinary delight. This salad is not only visually appealing with its colorful components but also packs a punch in terms of taste and health benefits.

Healthy Zucchini Salad Bowl

Discover the vibrant Chickpea & Grilled Zucchini Salad Bowl, a delicious blend of nutrition and flavor. Packed with protein-rich chickpeas and smoky grilled zucchini, this salad is not only visually appealing but also supports a healthy lifestyle. Perfect for lunch, dinner, or snacks, it features fresh herbs, a tangy lemon dressing, and endless customization options. Enjoy the delightful textures and wholesome ingredients while nourishing your body with every bite.
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Ingredients
  

2 medium zucchinis

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 bell pepper (any color), diced

1/4 cup fresh parsley, chopped

1 avocado, diced

2 tablespoons olive oil

Juice of 1 lemon

1 teaspoon garlic powder

Salt and pepper to taste

Optional: Crumbled feta cheese or nutritional yeast for a vegan option

Instructions
 

Preheat the Grill: Start by preheating your grill or grill pan to medium-high heat. If you're using a stovetop grill pan, you can lightly grease it with a bit of olive oil.

    Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips. Brush both sides with olive oil and sprinkle with salt, pepper, and garlic powder.

      Grill the Zucchini: Once the grill is hot, add the zucchini strips and cook for about 3-4 minutes on each side until tender and grill marks appear. Remove from the heat and set aside to cool slightly.

        Mix the Salad: In a large bowl, combine the chickpeas, cherry tomatoes, red onion, bell pepper, and parsley. Toss everything together gently.

          Add the Avocado: Carefully fold in the diced avocado to the salad mixture.

            Make the Dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss gently to combine all the flavors.

              Slice the Grilled Zucchini: Once cool enough to handle, cut the grilled zucchini into bite-sized pieces and add them to the salad mixture. Toss gently so the zucchini is evenly distributed.

                Serve: Spoon the salad into bowls and top with crumbled feta cheese or nutritional yeast if desired. Serve immediately, or refrigerate for up to an hour before serving for enhanced flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings