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 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.

Enjoy!

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