Best 5 Chickpea And Zucchini Salad Giada De Laurentiis Recipes
In the quest for a delightful and healthy culinary experience, the "Chickpea and Zucchini Salad Giada De Laurentiis" recipe stands out as a vibrant and flavorful choice. This tantalizing salad combines the wholesome goodness of chickpeas, the refreshing crunch of zucchini, and an array of aromatic herbs, creating a symphony of flavors that will awaken your taste buds. Giada De Laurentiis, known for her culinary expertise and innovative recipes, brings her unique touch to this dish, transforming simple ingredients into a vibrant and satisfying meal. As we embark on a culinary journey through this recipe, let's uncover the secrets behind its delightful taste and explore the culinary artistry of Giada De Laurentiis.
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GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
KALE AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the onions: Preheat the oven to 400 degrees F.
- Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
- For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
- For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS
This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.
Provided by Maureenie
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the salad in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- Pour the vinaigrette over the salad and toss well.
Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1
GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS
This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.
Provided by linguinelisa
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a baking dish with olive oil.
- Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.
Tips:
- Choose fresh, tender zucchini: Look for zucchini that is firm, heavy for its size, and has a deep green color. Avoid zucchini that is bruised, wilted, or has blemishes.
- Cut the zucchini into bite-sized pieces: This will help the zucchini cook evenly and absorb the flavors of the dressing.
- Roast the zucchini before adding it to the salad: Roasting the zucchini brings out its natural sweetness and caramelizes the edges. This adds a delicious depth of flavor to the salad.
- Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Be sure to use a dressing that is flavorful and complements the other ingredients in the salad.
- Add some fresh herbs: Fresh herbs, such as basil, parsley, or cilantro, can add a bright, refreshing flavor to the salad. Add them just before serving.
Conclusion:
Giada De Laurentiis' Chickpea and Zucchini Salad is a delicious and healthy salad that is perfect for a summer lunch or dinner. The roasted zucchini adds a delicious sweetness and caramelized flavor to the salad. The chickpeas add protein and fiber, while the feta cheese and pine nuts add a salty and crunchy contrast. The dressing is light and flavorful, and the fresh herbs add a bright, refreshing finish. This salad is sure to be a hit at your next gathering.
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