Grilled Zucchini, Chickpea, Tomato, and Goat Cheese Salad
This simple summer salad is perfect for using up your garden produce!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
cut in half lengthwise
15 oz can chickpeas, rinsed and drained
crumbled goat cheese
Salt and black pepper
Preheat grill to medium high-heat. Brush zucchini with 1 tablespoon of the olive oil. Season with salt and pepper, to taste. Place zucchini on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. When the zucchini is cool, chop into pieces.
In a large bowl, combined chopped zucchini, tomatoes, chickpeas, the remaining olive oil, and balsamic vinegar. Toss. Add the basil and goat cheese. Gently stir and season with salt and black pepper, to taste. Serve.