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