Spicy Zucchini Salad
A crisp zucchini, chickpea and tomato salad with chipotle-lime dressing, crunchy pita, sour cream and pumpkin seeds for a bright, hearty bowl.
Ingredients
- Salt
- Lime juice
- Pepper
- Sour cream
- Scallions
- Lime
- Juice
- Cream
- Zucchini
- Tomatoes
Directions
- Heat the oven to 400 degrees F. Coat the uncut sides of the pita rounds with 1 tablespoon oil, then season them with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lay them right on the oven rack and bake at 400 degrees F until they crisp up, 5 to 6 minutes. Let them cool a bit, about 5 minutes, then cut the pitas into slim triangles and put them aside.
- With a Y-shaped peeler, shave the zucchini into thin ribbons until you have about 1 cup. Save the rest of the zucchini for another use. In a bowl, toss the zucchini strips with 1 1/2 teaspoons chipotle chiles, then leave them at room temperature for 10 minutes.
- In a small bowl, whisk the lime juice with the remaining 1 tablespoon chipotle chiles. Slowly stream in the remaining 3 tablespoons oil, whisking as you go. Toss the lettuce, chickpeas, tomatoes, and dressing together, then season with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Portion the salad into 4 bowls, and finish each with the zucchini mixture, pita triangles, sour cream, pumpkin seeds, and scallions.