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Kalyn's Kitchen

Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan

Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan is a delicious way to use zucchini and yellow summer squash! And this tasty meatless salad is low-glycemic, gluten-free, and South Beach Diet Phase One. Use Zucchini Recipes to find more recipes like this one.

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Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan found on KalynsKitchen.com.
Every year when I’m planting my garden I try at least one plant variety that’s new to me, and this year the one that caught my eye at the garden center was the little scalloped Flying Saucer Squash. According to the info that came in the plant, this two-colored squash hybrid is perfect for eating raw. Last summer I loved Zucchini Carpaccio and Raw Summer Squash Salad, so when these cute little squashes started showing up on the plants, I decided to come up with a new salad to try them.

I was going to be eating this Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan for lunch as a main-dish salad, so I added garbanzo beans for more protein, and I marinated the beans and squash in a lemony vinaigrette before I combined them with the fresh herbs and sprinkled with parmesan. The Flying Saucer Squash did stay delightfully crisp in the salad (much more so than zucchini or regular yellow summer squash), and I loved this combination. I think Flying Saucer Squash just became a regular garden plant for me.


Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan found on KalynsKitchen.com.

These yellow and green ones are the little cuties that inspired this salad, but any combination of yellow summer squash and/or zucchini will work. Rinse chickpeas, until no more foam appears, and drain well. Whisk together the lemon zest, lemon juice, and olive oil. I used a 3mm blade in my mandoline to slice the squash, but you can certainly cut them by hand as well. (Some people may prefer a slightly thinner slice, but I like to keep a bit of crunch in the squash for a salad like this.)

Remove drained garbanzos to a bowl with a tight-fitting lid that’s big enough to hold all salad ingredients, pat dry with paper towels, then toss with 2 T dressing and let garbanzos start to marinate. (If you want a lower-carb salad, use half a can of chickpeas and freeze the rest for another time.) Layer the squash in the colander in three layers, sprinkling 1 tsp. coarse salt on each layer. Let squash drain in the sink for 10-15 minutes, until the squash pieces are quite wet looking from water that’s been released.

Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan found on KalynsKitchen.com.

Then spread the squash out on a layer of paper towels. Put the towel-dried squash into the bowl with the garbanzo beans, add 3 T more dressing, put the lid on, and turn the bowl over a few times so all the squash is coated with dressing. Let beans and squash marinate 1-2 hours, turning over a few times if you’re around.

When you’re ready to serve the salad, chop 1 C of fresh herbs. I used flat Italian parsley and fresh basil, but I think mint or dill would also be good in this. Toss salad with the rest of the dressing, then mix in chopped fresh herbs and season with fresh ground black pepper. Arrange salad on serving plate and top with freshly grated Parmesan cheese, then serve.

Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan found on KalynsKitchen.com.

More Salads with Raw Zucchini or Summer Squash:

Raw Summer Squash Salad with Arugula, Feta, and Herbs from Kalyn’s Kitchen
Summer Squash Salad from Elana’s Pantry
Zucchini Carpaccio with Lemon, Herbs, and Goat Cheese from Kalyn’s Kitchen
Zucchini Crudo from Michael Ruhlman

Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan

This is a delicious way to use zucchini and yellow summer squash!

Ingredients:

  • 1 can chickpeas, rinsed well and drained (Use only half the can for a lower-carb salad.)
  • 1 lemon, zest and juice, plus enough more juice to make a total of 1/4 C fresh lemon juice
  • 5 T olive oil
  • 1 1/2 lb. thinly sliced summer squash, about 3-4 squash (use any summer squash you’d like, but small Flying Saucer squash are especially good in this)
  • 1 T coarse ground kosher salt or sea salt (be sure it’s coarse ground salt)
  • 1 cup chopped fresh herbs (I used a combination of flat Italian parsley and fresh basil, but mint or dill would also be good)
  • fresh ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese

Directions:

  1. Dump chickpeas into a colander placed in the sink, then rinse with cold water until no more foam appears.
  2. Let chickpeas drain while you make dressing.
  3. Zest the lemon and put zest in a small glass measuring cup or a small bowl.
  4. Squeeze lemon juice, then add more if needed until you have 1/4 C fresh lemon juice and add juice to lemon zest.
  5. Whisk in 5 T olive oil. Pat chickpeas dry with a paper towel, then place in a bowl with a tight-fitting lid that’s large enough to hold all the salad ingredients.
  6. Add 2 T dressing and let chickpeas start to marinate.
  7. Wash squash if needed and cut off stem and blossom end.
  8. Cut squash in half if large, then thinly slice. (I used a mandoline with a 3mm blade, but you can also cut it by hand.)
  9. Layer 1/3 of squash in colander, sprinkle with 1 tsp. coarse ground salt, then repeat with two more layers.
  10. Let squash sit in a colander in the sink until water is released, about 10-15 minutes.
  11. When squash looks wet, spread out on a strip of paper towel, put another layer of towel on top and press down on paper towel until all the water is absorbed by the paper towels. (Don’t skip this step or the salad will be watery.)
  12. Put the dried squash into the plastic bowl with the marinating chickpeas, add 3 T more dressing and let squash and chickpeas marinate 1-2 hours at room temperature. (If you’re home turn the bowl over a few times to keep the squash and chickpeas coated with the dressing.)
  13. When you’re ready to serve the salad, chop 1 cup fresh herbs of your choice.
  14. Toss salad with the rest of the dressing (or as much as you need for salad to be well coated with dressing)
  15. Mix in chopped fresh herbs, and season with fresh ground black pepper.
  16. Arrange salad on individual plates and top each serving with freshly grated Parmesan cheese.

Notes:

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan would make a great main dish lunch or side dish for any phase of the South Beach Diet. If you’re following a low-carb diet that strictly limits carbs, just use half the can of chickpeas, or omit chickpeas entirely if you prefer.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    23 Comments on “Marinated Summer Squash and Chickpea Salad with Lemon, Herbs, and Parmesan”

  1. Yes, I would not increase the 1-2 hours recommended marinating time.

  2. Soggy, Soggy, Soggy – If you plan on eating this for lunch the next day DO NOT marinate overnight. Very disappointed when I went to eat for lunch at work since it is now a soggy mushy mess. I think I'll make next time at work rather than the night before.

  3. Nisha, just saw those green garbanzos for the first time recently, need to try them!