Moroccan Zucchini Salad Food

MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)

Moroccan Chickpea & Zucchini Salad (Africa) image

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

Ingredients

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

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

Moroccan Zucchini Salad image

This Moroccan salad is both simple and delicious.

Provided by Lynn Clay

Categories Vegetables

Time 20m

Number Of Ingredients 7

Ingredients

4-5 small zucchini, about 1 pound
1 clove garlic, minced
1/2 tsp ground cinnamon
1/2 tsp paprika, sweet mild
2 Tbsp lemon juice, fresh
2 tsp white vinegar
1 Tbsp olive oil

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

Moroccan Vegetable Salad image

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

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

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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