Greek Zoodle Salad
1. In small skillet, toast pine nuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2. With vegetable spiralizer, spiralize zucchini and cucumber. Cut zoodles crosswise with kitchen scissors to shorten. (If you don’t have a vegetable spiralizer, use a peeler and make long ribbons.)
3. In large bowl, whisk oil, lemon juice and oregano. Add chickpeas, tomatoes, banana pepper rings, pickled beets and onions, zucchini and cucumber; toss to combine. Fold in cheese; sprinkle with pine nuts. Makes about 8 cups.
- 21 g Fat
- 4 g Saturated fat
- 10 mg Cholesterol
- 547 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
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Nutritional Information
- 21 g Fat
- 4 g Saturated fat
- 10 mg Cholesterol
- 547 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
Directions
1. In small skillet, toast pine nuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2. With vegetable spiralizer, spiralize zucchini and cucumber. Cut zoodles crosswise with kitchen scissors to shorten. (If you don’t have a vegetable spiralizer, use a peeler and make long ribbons.)
3. In large bowl, whisk oil, lemon juice and oregano. Add chickpeas, tomatoes, banana pepper rings, pickled beets and onions, zucchini and cucumber; toss to combine. Fold in cheese; sprinkle with pine nuts. Makes about 8 cups.