This grilled vegan salad by The Endless Meal highlights zucchini, but any summer squash will do. Not only is there zucchini, but this recipe also calls for corn, cabbage and salad greens to help fulfill your fiber quota — and chickpeas offer a bit of plant-based protein.
Grilled Corn and Zucchini Salad With Chickpeas
Ingredients
Grilled Zucchini Salad
- 4 medium zucchinis, 2 sliced into 1/2 inch rounds, 2 sliced lengthwise into 1/4 inch strips
- 2 ears of corn, shucked
- 1 teaspoon of oil
- 1/2 teaspoon sea salt
- 4 cups (120g) salad greens – arugula and spinach both work well. I’ve used a farmers market blend in the pictures.
- A few handfuls of alfalfa sprouts
- 1/2 can of chickpeas (125g), drained and rinsed
- 2 cups (140g) shredded purple cabbage
- A handful of sunflower seeds
- 1 tablespoon (3g) dill fronds
Sunflower Seed Dressing
- 1/2 cup (70g) toasted sunflower seeds
- 3/4 cup (213 ml) water
- Juice from 1 lemon
- 1 tablespoon (17g) miso
- 1 garlic clove
- Optional: a pinch of cayenne
- Sea salt, to taste
Directions
Oil and preheat your grill to high. Toss the zucchini and corn with the oil and sea salt. Grill on high, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.
While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.
Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.
Serves: 6 | Serving Size: 1/6 of recipe
Nutrition (per serving): Calories: 287; Total Fat: 21g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 400mg; Carbohydrate: 20g; Sugar: 3g; Protein: 10g
