Prepare to fall hard for this mega flavorful zucchini quinoa salad–a simple but super satisfying summer salad on the table in 30 minutes! Zucchini gets air-fried (or pan-seared) until golden then tossed with hearty chickpeas and quinoa, creamy feta, loads of fresh dill, and a bright lemon olive oil dressing. I love this for lunch since it’s packed plant protein, and fiber. Bonus: it makes epic leftovers!
A final ode to my collection of stupendous zucchini recipes! If you’ve laid mouth on my summer quinoa salad with peaches and corn, you know I don’t mess around when it comes to wildly delish (and filling!) quinoa salads that leave you wanting more.
I adore this recipe because the zippy Mediterranean flavors give me life. I want all the acid and salt and herbs and fruity olive oil all the time. IT’S JUST SO GOOD.
Zucchini is divine through September (just ask the ones currently popping off in my garden) so why not squeeze every last drop out of the final month of juicy summer produce?! Lego.
Notes on starring ingredients
- Zucchini: I tested this with a medium-ish zucchini because let’s be honest, the huge ones taste like a big no thank you. If your zucc is small, use two.
- Feta and olive oil: It was crystal clear in recipe testing that good feta and good olive oil make a huge difference. Since the ingredients are so simple, the quality matters! Your olive oil should smell fresh and grassy and not taste bitter (that mean’s it’s oxidized, AKA bad). Your feta should be a block (I love the Whole Foods’ 365 one in brine) for the best flavor vs pre-crumbled.
- Dried mint: I know this may seem random but I find dried mint adds so much freshness and depth. I buy on Amazon (linked in recipe). You could use twice the amount of fresh but I actually prefer dried here. I did test this without the mint and it’s still delish so don’t fret if you don’t want to buy it.
- Aleppo pepper: You may notice I’ve been using this in lots of Mediterranean recipes lately. It’s SO much fruitier, more flavorful, and less spicy than red pepper flakes.
Let’s make it!
To make it is to love it. I swear!
And you better let me know in the comments if you do.
Zucchini Quinoa Salad with Chickpeas and Feta
-
Prep Time:
15 minutes -
Cook Time:
15 minutes -
Total Time:
30 minutes -
Yield:
6 cups (4-6 servings) -
Category:
Salads -
Method:
Stovetop -
Cuisine:
Mediterranean-Inspired -
Diet:
Gluten Free
Description
Prepare to fall hard for this mega flavorful zucchini quinoa salad–a simple but super satisfying summer salad on the table in 30 minutes! Zucchini gets air-fried (or pan-seared) until golden then tossed with hearty chickpeas and quinoa, creamy feta, loads of fresh dill, and a bright lemon olive oil dressing. I love this for lunch since it’s packed plant protein, and fiber.
This serves 6 as a side dish and 4 as a main dish.
Ingredients
Units
Scale
For the dressing:
Instructions
- Cook quinoa. I used my Instant Pot: Place quinoa in Instant Pot with a scant 1 ¼ cups water and ¼ tsp kosher salt. Cook on high pressure for just 1 minute, then let pressure release naturally for 12 minutes. Remove lid and fluff with a fork. Or cook on the stove, bringing quinoa and water to a boil in a small pot then covering and simmering on low, covered, for 15 minutes. Transfer cooked quinoa to a large mixing bowl to cool.
- Meanwhile, chop zucchini: slice in half lengthwise and then crosswise so you have 4 long sections. Chop into ¼ inch-thick rounds so you end up with small quarters (see photos). Place in a medium mixing bowl with ½ tbsp olive oil, ½ tsp kosher salt, and ¼ tsp garlic powder. Toss to combine.
- Air-fry zucchini (I love my air fryer) at 375F for about 12 minutes, or until golden. You can also cook on a skillet over medium heat, flipping halfway, for about 8-10 minutes. Transfer to bowl with quinoa along with chickpeas, dill, and mint.
- Make dressing: in a small bowl, whisk together olive oil, lemon juice, garlic, Aleppo pepper, and salt. Pour over salad. Toss to combine, then fold in feta.
- Taste and add more lemon juice or olive oil if needed. Serve warm or chilled topped with extra feta. Leftovers will last in the fridge up to 3 days (I like to bring it back to life with a squeeze of lemon juice).
Notes
If you want some crunch, toasted pine nuts are a delish addition!
