Grilled Zucchini Salad with Chickpeas and Peppers

Ingredients

• 3 zucchini (Thinly sliced with a vegetable peeler)
• 2 bell peppers (To be roasted and cut into thin strips; estimated quantity)
• 0.5 avocado (Optional; the recipe says “if you have it”)
• 0.5 cup olives (Pitted; estimated quantity)
• 1.5 cup cooked chickpeas (Pre-cooked chickpeas are also fine; drained and rinsed. Estimated quantity)
• 1 lattina canned tuna (Drained; estimated quantity, approximately 150 g drained)
• 1 lemon zest (Grated)
• 2 tbsp lemon juice (About the juice of half a lemon; estimated quantity)
• salt (To taste)
• black pepper (To taste)
• 1 tbsp extra-virgin olive oil (Only to add a glossy finish to the salad; optional, not essential)

Steps

1. 1

   Slice the zucchini very thinly lengthwise using a vegetable peeler or an equivalent tool.

2. 2

   Heat a grill or griddle over medium-high heat. Quickly grill the zucchini slices on both sides until tender and marked with distinct golden grill lines. Set aside.

3. 3

   Meanwhile, place the whole peppers under a very hot oven broiler. Roast them until completely cooked and the skin is well blistered and charred in spots, turning them as necessary to cook them evenly.

4. 4

   Let the roasted peppers rest for a few minutes, then peel them. Remove the seeds and inner membranes, and cut the flesh into thin strips.

5. 5

   Place the roasted peppers and grilled zucchini in a large bowl.

6. 6

   Add half an avocado cut into pieces, if available.

7. 7

   Add the olives, cooked chickpeas, and drained tuna.

8. 8

   Add the grated zest and lemon juice, then season with salt and pepper to taste.

9. 9

   Gently toss until all the ingredients are evenly distributed. Add a drizzle of extra-virgin olive oil only to give the salad a glossy finish, if desired; it is not essential.

10. 10

    Serve immediately, or cover and prepare the salad in advance, refrigerating it until ready to serve.

Notes

The quantities were not specified in the available text and have been estimated for 4 servings. The avocado and oil are optional according to the transcript. If preparing the salad in advance, keep it covered in the refrigerator and let it rest briefly at room temperature before serving.

Nutrition per serving

• salad
• one-dish meal
• summer
• Mediterranean
• gluten-free
• high-fiber
• make-ahead
• grilled