ZuLamAnzo – Zucchini Kalamata Garbanzo Salad

I wish I could say it were the farm fresh zucchini that makes this dish shine, but alas, I think it’s the kalamata olives taking the cake today.

Served as a side dish, or antipasto,  the pickled-i-ness of the kalamata olives mingles with that fresh and mild zucchini flavor, with crisp raw red onions all mixed in with hearty garbanzo beans to go zoingo on your tastebuds.

Inspired by a recipe in The Vegan Gourmet, I’m calling this rendition:


ZuLamAnzo Salad


You’ll need: 

16 oz cooked / canned garbanzo beans
1/2 cup pitted kalamata olives
1 medium zucchini
1 racket-ball, or 3 ping pong ball sized red onions
3 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp chopped parsley


Need more antipasto? Try These:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon


Simple Steps:

1.  Chop the zucchini into 1/2″ -1″ chunks. Very briefly (2-3 minutes) steam the zucchini. (Got a veggie steamer?)

2. Finely chop the red onion(s), chop the olives in half.

3. Combine everything, briefly tossing together.  Serve immediately or allow to marinate for awhile. Serve cold or room temperature.


Return to Main Recipe Page


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: