Grilled Nectarines and Zucchini Chickpea Salad
Ingredients
- Extra virgin olive oil
- 2 medium zucchini, chopped
- 1 ripe peach, sliced
- 500g (17.6 oz) tin of cooked chickpeas, drained
Dressing
- Small bunch of fresh mint, chopped
- 2 tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 tbsp olive oil
- Pinch of salt, pepper
Preparation
Lightly brush zucchini and peaches with olive oil and grill them on a grill pan until golden brown and charred on both sides.
Meanwhile whisk together all the dressing ingredients.
Divide the chickpeas in serving bowls along with the charred zucchini and peaches, drizzle with the dressing and finish with more mint leaves.
Season to taste with salt if needed.
Notes
This recipe serves 2 people.
