1 medium size zucchini, cut in ½ inch slices
2 plum tomatoes, cut in ½ inch slices
1 cup cooked chickpeas
2 tbs vegetable oil
chopped parsley and dill, ¼ cup each
2 tbs olive oil
1 tbs white wine (or rice) vinegar
salt and black pepper to taste
• Lightly fry zucchini in vegetable oil. Let it drain on a paper towel.
• Mix zucchini, tomatoes, chickpeas, parsley and dill together.
• Combine olive oil with vinegar, add salt and pepper. Pour over salad and serve on individual plates
Serves two as first course.
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