Roasted Zucchini Salad with Pesto
A fresh and simple salad featuring caramelized zucchini, chickpeas, olives, cherry tomatoes, and parsley, served with a light pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 kg (2.2 lb) zucchini, cut into chunks
- 1 tbsp olive oil
- ½ tsp salt
- 1 can chickpeas, drained and rinsed
- 300 g (0.66 lb) green olives
- 1 cup cherry tomatoes, halved
- ⅓ cup fresh parsley, chopped
- 2 tbsp pesto sauce, homemade or store-bought
Instructions
- Preheat oven to 220°C (430°F).
- Toss zucchini with olive oil and salt. Spread on a baking tray in a single layer.
- Roast for 25 to 30 minutes, flipping halfway, until golden and caramelized.
- Meanwhile, prep chickpeas, olives, cherry tomatoes, and parsley.
- Mix pesto with a splash of water or olive oil to loosen.
- Combine all ingredients in a large bowl.
- Drizzle with pesto and toss to coat. Serve warm or chilled.
- Adjust salt if needed.
Notes
Keeps well in the fridge for 3–4 days. For firmer texture, store roasted zucchini separate from other components.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: zucchini salad, healthy salad, meal prep, vegetarian, gluten-free, low calorie
Find it online: https://alexandrarecipes.com/roasted-zucchini-salad-with-pesto/