Nature's Plate Zucchini Salad
Andi's Summer Zucchini Salad 4 servings
From Annette Baker of Nature's Plate
2 cups thinly sliced zucchini - can be sliced in food processor
3 cups cooked and cooled quinoa
2 cups cooked chickpeas (or canned)
1/3 cup (packed) minced parsley leaves
1/3 cup thinly sliced scallions (green onions)
1/2 cup lemon juice
1 1/2 Tablespoons olive oil
1/2 teaspoon ground black pepper
1 teaspoon dried dill
2 teaspoons nutritional yeast
1 teaspoon salt
1. Combine zucchini, quinoa, chickpeas, scallions, and parsley in bowl.
2. Whisk lemon juice, olive oil, pepper, dill, nutritional yeast, and Herbamare together.
3. Add dressing to other ingredients and mix well - make sure zucchini slices are separate so they all have seasoning.
Nature's Plate, 10233 E. Northwest Highway, Ste 432, Dallas, TX 75238