Grilled zucchini chick pea salad

I love entertaining. We’re learning to keep things simple around here (not that I was ever actually using napkin rings, placecards or anything else that Martha Stewart might set out on a Tuesday, just to celebrate Tuesdays), which helps with the prep time and clean up. Throwing something on the grill goes a long way to help with that too.

The fact that I can make a side salad ahead of time and visit with my guests instead of cook is invaluable. I’m always creating something with beans or legumes and a unique dressing. It’s quick, easy, healthy and keeps me from eating a bunch of carbs to fill up. And anyone can open a can — no excuses!

Grilled Zucchini Chick Pea Salad
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Ingredients:

2 grilled zucchini, cut into bite -sized pieces
1 small red onion, grilled, or 2 scallions, sliced
1 15-ounce can chick peas
1 pint cherry or grape tomatoes, halved or quartered
3 tablespoons chopped fresh cilantro

Dressing:

1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons tahini

Whisk dressing ingredients together. Grill the zucchini and onion and cut. Toss all ingredients together in a big bowl with the dressing and serve room temperature or chilled. Oh, alright — you can even serve it warm; it will taste amazing!

I served this tonight on a bed of greens, and there is plenty of dressing on the salad to seep down onto the greens and make them scrumptious. It’s a vegetarian meal in and of itself (even though we served it with grilled flank steak).