Moroccan Zucchini Salad Food
MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)
from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.
Provided by Pneuma
Categories Beans
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Blanch and refresh zucchini. Combine all ingredients and toss together.
- Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2
MOROCCAN ZUCCHINI SALAD
This Moroccan salad is both simple and delicious.
Provided by Lynn Clay
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water.
- 2. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini.
- 3. Serve at room temperature.
MOROCCAN VEGETABLE SALAD
Provided by Mayim Bialik
Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
- 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
- 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
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