Chef Rebecca's grilled zucchini, quinoa & chickpea salad - FOX 32 News Chicago

Chef Rebecca's grilled zucchini, quinoa & chickpea salad

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Grilled Zucchini, Quinoa & Chickpea Salad With Tahini Dressing

(Yield: 4-6 Servings)


¾ cup dry quinoa
2 medium zucchini
1 tablespoon olive oil
Sea Salt & Ground Black Pepper
1 cup cooked chickpeas
2 cups mixed salad greens, washed and spun dry
2 cups arugula, washed and spun dry
1 cup cherry tomatoes, halved


2 tablespoons tahini (sesame paste)
2 tablespoons fresh lemon juice
1-2 tablespoons maple syrup or honey
2 tablespoons olive oil
½ teaspoon smoked paprika
2 tablespoons fresh parsley, minced


1. Bring medium sized pot of salted water to a boil. Add the quinoa, reduce to a simmer, and cook for 15 minutes. Drain the quinoa and set aside.

2. While the quinoa is cooking, use a mandolin or a sharp vegetable peeler to shave the zucchini into large, very thin slices. Toss the zucchini slices with 1 tablespoon of extra virgin olive oil and season with salt and pepper.

3. Preheat a gas or charcoal grill to medium heat. Oil the grill and then place the thin zucchini slices on the grill grate. Grill the zucchini for about 3 minutes on each side. Remove them from the grilled when they are tender and lightly charred.

4. Place the quinoa, grilled zucchini slices, chickpeas, salad greens, arugula, and cherry tomatoes in a large bowl.

5. Place the dressing ingredients in the bowl of a food processor fitted with a metal blade. Process the dressing ingredients until they are smooth.

6. Pour the dressing over the salad ingredients and toss to combine.

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