Classic Summer Eating: Tomato, Zucchini and Chickpea Salad

What says summer better than tomatoes and zucchini? The only thing better is combining them with leftover cubed chicken, chickpeas and pesto in a dish that’s so easy it barely needs a recipe, just 4 quick steps.

Serves 2

Step 1: Sauté Onion  Dice a small red onion to 1/2″ and sauté in about 1 Tbsp. olive oil in a medium skillet until translucent, about 5 min.

Step 2: Add and Sauté Zucchini  Dice a medium (about 10″) zucchini to 1/2″ then add to onion, season with salt and pepper and continue sauteing until zucchini is tender to taste, about 5-10 min.

Step 3: Combine  Remove sauteed onion and zucchini to a medium mixing bowl and add:

• 1 cup cooked, cubed chicken
• 1/2 cup chickpeas, drained
• 3/4 cup tomatoes diced to 1/2″

Step 4: Dress and Mix  Top salad with about 1/4 to 1/2 cup of your favorite brand of pesto then stir gently to combine. Serve with a few sprinkles of balsamic vinegar if desired.

NOTES

1. I served this dish at room temp, but it could also be served chilled.
2. As with most salads, amounts are flexible; increase or decrease to taste
3. Options:

• Feta cheese is an obvious and lovely addition or a substitute for the chicken
• Cooked, crisped bacon pieces could be another nice chicken substitute.

The Beauty of Summer: Local heirloom tomatoes with incredible flavor.