zucchini carpaccio with quinoa, chickpeas, parmesan, & basil


I have a confession to make.  I recently purchased my very first mandoline, and I am a little embarrassed this amazing piece of kitchen equipment has not made it into my repertoire until now. I know, you're probably thinking ... what kind of avid vegetable cook does not own a mandoline?!  Well, I do now. And as I expected, it is pretty awesome. It has added a whole new dimension to my cooking world.  I am now obsessed.  

After a summer of grilling and sautéing zucchini every which way possible, it was not until late summer when the mandoline made it's way into my life and completely changed the way I prepared my beloved summer squash. There I was, slicing away in amazement at how different and fantastic a zucchini tasted when it is shaved into paper-thin slices.  You do not need to bother with cooking it ... it magically has a sort-of "cooked" taste. Crazy what a little thin slicing can do.  With that, this refreshing zucchini carpaccio salad was born.  

zucchini carpaccio with quinoa, chickpeas, parmesan, & basil

Prep Time / Cook Time
20 minutes / 20 minutes (for the quinoa)

Serves
4 people

Ingredients

2 large zucchinis, quartered and sliced thin with a mandoline
1 cup of cooked quinoa 
1 cup of chickpeas
5-6 basil leaves chiffonade
1/2 cup of freshly grated parmesan
1 lemon, juiced
extra virgin olive oil
salt & pepper

TIPS: Be sure to drain the excess water from the zucchini prior to slicing it with the mandoline. Cutting it in half legnthwise, give it a good topping of salt, and after around 10 minutes remove the excess water and salt with a paper towel.  

Also, it is best if you let your quinoa cool before incorporating into the salad.  After you are done cooking the quinoa, place it into a bowl and let it sit in the fridge for 10-15 minutes. 

Directions

  • In a bowl, combine the sliced zucchini with 1/2 of the lemon juice, a drizzle of extra virgin olive oil, and a good amount of salt and pepper. 
  • In a separate bowl, combine the quinoa, chickpeas, remaining lemon juice, a drizzle of olive oil, and some salt and pepper. 
  • Lay the seasoned zucchini out on a platter. Place the chickpea/quinoa mixture on top.  
  • Sprinkle the basil and parmesan over the top. Serve immediately. 

Enjoy. 

appetizer, gluten-free, salad, vegetarianJodi Morenobasil, chickpeas, quinoa, zucchini9 Comments