Golden Zucchini Ribbon Salad with Lemon Pepper Chickpeas and Fresh Tarragon

Ingredients

• •2 medium zucchini (golden or yellow), sliced into ribbons using a peeler
• •1 cup cooked chickpeas (or canned, rinsed and drained)
• •1 tablespoon olive oil
• •1 teaspoon lemon zest
• •1/2 teaspoon cracked black pepper
• •1/4 teaspoon garlic powder
• •1/4 teaspoon smoked paprika
• •2 cups mixed greens or arugula
• •1 tablespoon fresh tarragon, finely chopped
• •2 tablespoons fresh lemon juice
• •2 tablespoons extra virgin olive oil
• •Salt to taste

Instructions

1. 1

   Slice the zucchini into thin ribbons using a vegetable peeler or mandoline. Set aside in a mixing bowl.

2. 2

   Preheat a skillet over medium heat. Add 1 tablespoon of olive oil, followed by the chickpeas, lemon zest, cracked black pepper, garlic powder, and smoked paprika. Stir well to coat the chickpeas evenly.

3. 3

   Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are slightly crispy and golden. Remove from heat and let them cool.

4. 4

   In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, and a pinch of salt to make the dressing.

5. 5

   Add the mixed greens or arugula to the bowl with the zucchini ribbons. Pour the dressing over the vegetables and toss gently to coat.

6. 6

   Sprinkle the finely chopped fresh tarragon over the salad, followed by the lemon pepper chickpeas.

7. 7

   Serve immediately as a light main dish or refreshing side. Optional: Garnish with toasted almonds or substitute dill for tarragon for variation.