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–+ servings
Roasted Zucchini Salad

Delicious Roasted Zucchini Salad with Creamy Tahini Twist

This Roasted Zucchini Salad is a colorful and nutritious Mediterranean-inspired dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Zucchini cut into half moons
  • 2 medium Yellow Summer Squash prepared the same way as zucchini
  • 3 tablespoons Extra Virgin Olive Oil can substitute with avocado oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 can Chickpeas drained and rinsed
  • 2 cups Baby Red Potatoes diced
For the Yogurt Tahini Sauce
  • 1 cup Plain Greek Yogurt can swap for plant-based yogurt
  • 1/4 cup Tahini can use sunflower seed butter
  • 2 tablespoons Lemon Juice fresh juice is recommended
  • 1 clove Minced Garlic optional
  • 1/2 teaspoon Ground Cumin optional
For Garnish and Extras
  • 1/4 cup Fresh Basil can replace with parsley or cilantro
  • Arugula or Greens optional
  • 1/2 cup Feta Cheese optional

Equipment

  • Oven
  • baking sheets
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Dice baby red potatoes, toss them with half of the olive oil, garlic powder, oregano, thyme, salt, and pepper. Spread on one baking sheet and roast for 15 minutes.
  3. Add chickpeas to the baked potatoes, plus remaining olive oil and seasonings. Roast for an additional 20-25 minutes.
  4. Slice zucchini and yellow squash into half-moons. Toss with olive oil, garlic powder, oregano, thyme, salt, and pepper. Spread on second baking sheet and roast for 12-15 minutes.
  5. In a bowl, combine yogurt, tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Mix until smooth, adding water if needed.
  6. Combine roasted vegetables and chickpeas in a large serving bowl. Add arugula if using. Top with basil, feta, and tahini sauce.
  7. Toss gently to combine and serve warm or at room temperature.

Nutrition

Serving: 1salad bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 900IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This salad can be customized with different vegetables and grains, offering endless possibilities for variation in flavor and texture.

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