Try this Zucchini Rice Tabbouleh with Chickpeas recipe
- salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 cup chickpeas (drained and rinsed from a can)
- 2 medium zucchinis blade d
- 1/2 upsfinely chopped fresh flat-leaf parsley
- 1/4 upfinely chopped fresh mint
- 3/4 updiced tomatoes
- 3/4 updiced cucumbers
- toasted pita bread to serve (optional)
- Carbohydrate 0.658037499443728 g
- Cholesterol 0 mg
- Fat 3.225 g
- Fiber 0.0305000004287022 g
- Protein 0.028974999975506 g
- Saturated Fat 0.445308 g
- Serving Size 1 1 Serving (11g)
- Sodium 18.5608932291022 mg
- Sugar 0.627537499015025 g
- Trans Fat 0.0873329999999999 g
- Calories 30 calories
Step-by-step
- Place the zucchini noodles into a food processor and pulse until rice-like. Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry thoroughly to absorb excess moisture and place in a large serving bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.
- Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the zucchini rice and then stir in the chickpeas. Serve with pita bread or as is.
Treating raw zucchini like standard grain requires caution regarding moisture control. When transforming zucchini into a rice-like texture using a food processor, pulsing too many times liquefies the cellular walls and ruins the mouthfeel. Controlling water content transforms what could be a soggy salad into a vibrant grain-free side dish.
- Pulse the zucchini noodles in short bursts of two to three seconds each to maintain a distinct, rice-like granule size instead of a purée.
- Press the processed zucchini firmly between multiple layers of clean paper towels for at least five minutes to extract excess liquid before mixing.
- Whisk the lemon juice and apple cider vinegar with the extra virgin olive oil in a 1:1 acid-to-oil ratio to properly cut through the richness of the chickpeas.
- Pair this herbaceous dish alongside grilled lamb chops or roasted halloumi cheese, where the high fat content contrasts sharply with the acidic brightness of the lemon and mint.
- Consume within 24 hours of preparation, as the salt will continuously draw out residual moisture from the tomatoes and cucumbers if stored longer.
Acidic components like lemon juice and apple cider vinegar brighten heavy proteins while chemically firming the plant tissues of the chopped vegetables. Serving this salad alongside warm, toasted pita bread provides a sturdy vehicle for scooping up the fine grains.
