No-Pasta Mediterranean
Zucchini Salad

RECIPE

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta. Preparation time is 30 min. Serves 6.

Ingredients

Salad

• 2 zucchini, trimmed

• 1/2 small red onion, sliced

• 1 14-oz BPA-free can quartered artichoke hearts, drained

• 1 14.5-oz BPA-free can unsalted diced tomatoes, drained

• 1 cup BPA-free canned chickpeas, drained and rinsed

• 1/2 cup halved and pitted Kalamata olives

• 1/2 cup crumbled full-fat feta cheese

Dressing

• 1/4 cup extra-virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tsp dried oregano flakes

• 1 tsp Dijon mustard

• 1/2 tsp each dried parsley, garlic powder and sea salt

• 1/4 tsp ground black pepper

Preparation

1. Prepare dressing: In a medium bowl, whisk together all dressing ingredients. 

2. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.

3. To a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta. Pour dressing over top and toss well to combine.