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Quinoa Zucchini Chickpeas Gluten Free Salad +9M
  • 3 medium zucchini
  • 2 cups cooked quinoa
  • 1 can organic chickpeas, no salt
  • 1 cup cherry tomatoes, chopped in small cubes
  • 1/4 cup mozzarella, chopped in small cubes
  • 2 or 3 Tbsp basil pesto
  • 1/2 tsp sea salt
  • 3 Tbsp olive oil
  • 1 tsp dried oregano
  1. Trim the zucchini, slice them lenght side. In a small cup combine the olive oil, salt and dried oregano. Brush the zucchini with the oil mix.

  2. Grill the zucchini 3 min per side. Once cooled down, cut the zucchini in tiny pieces. Set aside.

  3. Drain the chickpeas and rinse them under runnign water. Transfer in a cup and mash them with a fork into chuncky texture.

  4. In a large bowl combine the ingredients: quinoa, zucchini, chickpeas, tomatoes, basil pesto, mozzarella. Serve cold or warm.