Roasted Zucchini Salad with Chickpea and Lemon Zest

Ingredients

• 2 whole Medium Size Zucchini, Cut Into 1/2-inch Thick Slices
• 1 cup Canned Chickpeas (drained)
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemon, Zested
• ½ whole Lemon, Juiced
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 425 F.

Meanwhile prep all your ingredients. Line a sheet pan with parchment paper and put the zucchini slices on top of the parchment, spacing them apart evenly (it’s best if no slices are touching otherwise they may stick together). Put the pan in the oven and bake for about 10 minutes, until the bottom of the zucchini is caramelized. Turn each slice over and cook for another 10 minutes or so. Take the tray out of the oven and let the zucchini cool.

When the zucchini is room temperature, add all the ingredients into a bowl and mix well. Season with salt and pepper and serve.

Side note:
I like to add a little more salt to this salad, about 1/2 teaspoon of Kosher salt. It adds more punch to the otherwise delicate flavors.