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Lemony Pasta Salad with Grilled Zucchini, Chickpeas & Fresh Herbs


Serves 4


  • 1 cup of short whole wheat pasta, dry

  • 2 medium zucchinis

  • 2 cups of chickpeas, cooked

  • Juice of 1 large lemon

  • Zest if 1 large lemon

  • 3 cloves of garlic, minced

  • 2 tbsps of fresh mint, parsley and basil, chopped

  • 6 tbsp extra-virgin olive oil

  • Salt, pepper and red chili flakes, to taste


  1. Cook pasta in boiling water according to instructions and drain.

  2. Preheat grill to medium high. Slice zucchini and toss with 1 tablespoon of extra virgin olive oil, ½ teaspoon of lemon zest as well as salt, pepper and pepper flakes (to taste). Place zucchini on grill. Cover & cook for 2-3 minutes on each side. Zucchini tastes best when tender and served as soon as possible

  3. On the stove, add remaining extra virgin olive oil to a pan and sauté chickpeas with garlic for a few minutes. Add salt, pepper and chili flakes to taste. Add pasta as well as zucchini to the chickpeas and stir. Turn off stove. Squeeze juice of 1 lemon and add to pan as well as lemon zest & minced basil, parsley and mint.


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