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🍽️ Fresh Chickpea Summer Salad with Pan-Fried Zucchini

323 kcal · 30 min · 4 servings

Ingredients

• Zucchini 4 pcs
• Olive oil 4 tbsp
• Parsley, fresh 20 g
• Lemons 1 pcs
• Chickpeas from the can 400 g
• Garlic cloves 2 pcs
• Cayenne pepper pinch
• Salt pinch
• Pepper, black ground pinch
• Sesame, white 40 g

Instructions

1. 1. Wash the zucchini thoroughly and cut off the hard ends.
2. 2. Slice the zucchini into rounds about 0.5 cm thick.
3. 3. Heat olive oil in a frying pan over medium heat.
4. 4. Fry the zucchini slices in the pan for about 5 minutes.
5. 5. Turn the slices once so they brown evenly.
6. 6. Wash the parsley and shake off excess water.
7. 7. Finely chop the parsley.
8. 8. Cut the lemon in half.
9. 9. Squeeze the juice from the lemon.
10. 10. Drain the chickpeas in a sieve and rinse them.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Add the drained chickpeas to the pan with the zucchini.
14. 14. Fry the chickpeas along with the zucchini for about 5 minutes.
15. 15. Add the chopped garlic and fry it for 1 minute.
16. 16. Remove the pan from the heat.
17. 17. Season the salad to taste and add the lemon juice.
18. 18. Sprinkle the finished salad with parsley and sesame seeds.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 323
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 32 g