Zucchini Ribbon salad with chick peas and feta

A fresh, fast showstopper for weeknights and gatherings

If you’re craving something crisp, creamy, and downright sunny, Zucchini Ribbon salad with chick peas and feta is your new go-to. It turns humble pantry staples into a vibrant bowl with serious texture—silky zucchini ribbons, nutty chickpeas, and salty-creamy feta—finished with a lemony herb dressing that tastes like summer. I first served Zucchini Ribbon salad with chick peas and feta at a backyard cookout, and not a strand of zucchini survived; a neighbor messaged the next day for the “green ribbon salad recipe,” which is how I knew this one belonged in the permanent rotation.What makes this salad special isn’t just speed (15 minutes, no stovetop) but balance. You’ll get crunch and creaminess, freshness and savoriness, and enough protein and fiber to feel like a real meal. Below, I’ll share the exact method I rely on, why it works, smart swaps, and make-ahead tips—so your bowl is bright, crisp, and never watery.

Why Zucchini Ribbon salad with chick peas and feta works

Texture math: Paper-thin zucchini ribbons bend but don’t break, creating silky layers that hold dressing without turning mushy. Chickpeas bring bite and nuttiness, feta adds creamy salinity, and toasted seeds or nuts (optional) give crunch.

Flavor balance 101: Lemon juice and zest add acidity; extra-virgin olive oil brings fruitiness; dill or mint adds lift. In Zucchini Ribbon salad with chick peas and feta, that trio brightens the mild zucchini and offsets chickpea earthiness.

Smart science: A tiny pinch of salt on the ribbons draws out surface moisture (osmosis) so dressing clings rather than puddles. A short rest—5 to 10 minutes—softens the zucchini just enough.

I’ve tested this on English and globe zucchinis and with canned and home-cooked chickpeas. The constants: salt lightly, pat dry, and dress just before serving.

Ingredients for Zucchini Ribbon salad with chick peas and feta

• 3 medium zucchini (about 700–800 g), trimmed
• 1 can (15 oz/425 g) chickpeas, drained, rinsed, and patted very dry
• 150–200 g feta (block in brine preferred), crumbled
• 1 small shallot or 1/4 red onion, paper-thin slices
• 1/2 cup fresh dill or mint, roughly chopped
• 1 lemon (zest and 3 tablespoons juice)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated to a paste
• 1/4 teaspoon kosher salt, plus a pinch for the zucchini
• Freshly ground black pepper
• Optional: 1/4 cup toasted pistachios, almonds, or pepitas; red pepper flakes

To make Zucchini Ribbon salad with chick peas and feta, gather the freshest zucchini you can—small to medium squash are firmer and less watery. Choose chickpeas that are tender but intact, and feta in brine for the creamiest crumble.

How to make Zucchini Ribbon salad with chick peas and feta

1. Ribbon the zucchini: Use a Y-peeler or mandoline to shave long, thin ribbons. When you reach the seedy core, rotate and continue; save the cores for a quick sauté later.
2. Lightly season: Toss ribbons with a small pinch of salt. Let stand 5–10 minutes, then gently blot with a towel to remove excess moisture without squashing the ribbons.
3. Make the dressing: Whisk lemon zest, lemon juice, olive oil, Dijon, garlic, 1/4 teaspoon salt, and several grinds of pepper until emulsified.
4. Assemble: In a large bowl, combine zucchini ribbons, chickpeas, shallot, and herbs. Add two-thirds of the feta.
5. Dress and toss: Pour in the dressing and toss gently with your hands to avoid breaking the ribbons. Taste and adjust salt/acid.
6. Finish: Sprinkle remaining feta on top. Add toasted nuts/seeds and a pinch of red pepper flakes if you like heat. Serve immediately.

Pro tips for Zucchini Ribbon salad with chick peas and feta

• Dry your chickpeas well: Rinsed beans hold water. Pat them dry so the dressing isn’t diluted.
• Go for block feta: Pre-crumbled often includes anti-caking starches and is drier. Blocks in brine are creamier and more flavorful.
• Don’t over-salt the ribbons: The cheese adds salinity. Start light; you can always add a pinch at the end.
• Pepper at the finish: Freshly cracked pepper blooms on contact with the warm acidity of lemon for a more aromatic bite.
• Make it a meal: Add grilled shrimp, shredded rotisserie chicken, or a scoop of cooked farro. Increase dressing by 50% if you bulk it up.

Variations and pairings for Zucchini Ribbon salad with chick peas and feta

• Herb swaps: Mint for coolness, basil for sweetness, parsley for a grassy note. A half-and-half dill–mint mix is outstanding.
• Cheese tweaks: Try a tangy goat cheese or creamy ricotta salata if you’re out of feta.
• Citrus twist: Orange zest plus lemon juice yields a softer, floral vibe.
• Veg add-ins: Shaved fennel, cherry tomatoes, or thinly sliced cucumbers layer in extra crunch.
• What to serve with it: Grilled salmon, lemony chicken thighs, or a crisp grain pilaf. A chilled sauvignon blanc or sparkling water with a citrus wedge matches the brightness of Zucchini Ribbon salad with chick peas and feta.

Nutrition and sourcing notes

A generous serving of Zucchini Ribbon salad with chick peas and feta delivers fiber from chickpeas (about 7–8 g per 1/2 cup cooked) and plant protein (6–7 g), plus potassium and vitamin C from zucchini. Extra-virgin olive oil provides heart-healthy monounsaturated fats, a cornerstone of the Mediterranean-style pattern associated with cardiovascular benefits in observational and clinical research. Choose firm, blemish-free zucchini; store them unwashed in the crisper drawer and use within 4–5 days for peak texture and flavor.For food safety, refrigerate leftovers within 2 hours and enjoy within 1–2 days; the ribbons soften but the flavors remain bright.

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