No-Pasta Mediterranean Zucchini Salad

July 21, 2017

Zucchini noodles stand in for wheat noodles in this gluten and grain free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

Salad:

(2) zucchini, trimmed

1/2 small red onion, sliced

(1) 14oz. BPA-Free can quartered artichoke hearts, drained

(1) cup BPA-Free canned chickpeas, drained and rinsed

1/2 cup halved pitted Kalamata olives

1/2 cup crumbled full-fat feta cheese

Dressing:

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 Tbsp. fresh lemon juice

1 tsp. dried oregano flakes

1 tsp. Dijon mustard

1/2 tsp. each dried parsley, garlic powder and sea salt

1/4 tsp. ground black pepper

Prepare dressing in a medium bowl, whisk together all dressing ingredients.

Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguini.

Pat dry with a clean towel; trim noodles to desired length.

To a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta.

Pour dressing over top and toss well to combine.

Enjoy this delicious recipe from cleaneating.com

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