Grilled Corn and Zucchini Salad With Chickpeas
Savor this vibrant Grilled Corn and Zucchini Salad with Chickpeas – a light yet satisfying meal packed with plant-based protein and fiber. Perfect for weight loss or muscle building, it’s bursting with fresh flavors and takes minimal effort to prepare. A healthy, delicious choice for any day!
Preparation
1
Preheat a grill or grill pan to medium-high heat.
2
Cut the zucchini lengthwise into 1/4-inch thick slices. Brush both sides of the zucchini slices and the corn ears with 1 tablespoon of olive oil. Season lightly with salt and pepper.
3
Grill the corn, turning occasionally, until kernels are tender and lightly charred, about 8-10 minutes. Remove and set aside to cool.
4
Grill the zucchini slices for 2-3 minutes per side, until tender with nice grill marks. Remove and set aside to cool slightly.
5
Once cool enough to handle, carefully cut the kernels off the corn cobs. Chop the grilled zucchini into bite-sized pieces.
6
In a large bowl, combine the grilled corn kernels, chopped zucchini, and drained chickpeas.
7
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, salt, and pepper.
8
Pour the dressing over the salad ingredients and toss gently to combine. Stir in the fresh cilantro.
9
Serve immediately or chill for later enjoyment.
Nutrational Values per serving
108
kcal
4g
protein
15g
carbs
5g
fat