Zucchini and Chickpea Salad


  • 2 Tbsp olive oil
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 3 zucchini
  • 2 tbsp marjoram
  • 1 chopped pepper
  • 1 can of chickpeas
  • 100 grams of tofu or tempeh cut into pieces
  • 1/2 cup sliced black olives
  • 2 tsp cumin
  • 3 tbsp lemon juice
  • Pepper to taste
  • 1 cup grated tofu (optional)


Sauté onion and garlic in olive oil until onion is translucent.

Add tofu or tempeh and cook until golden brown.

Add the zucchini, bell pepper and marjoram and cook over medium heat until vegetables are tender.

Add the chick peas, olives, cumin (or 2 tsp mint), lemon juice and seasonings.

Cook until hot.

Toss with cooked rice or couscous.

Top with tofu. (optional)

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