Roasted Zucchini Salad with Pesto
A flavorful summer salad featuring roasted zucchini, chickpeas, green olives, cherry tomatoes, and parsley—all tossed in a vibrant pesto dressing. Perfect warm or chilled.
Ingredients
- 1 kg (2.2lb) zucchini cut into chunks
- 1 tbsp olive oil
- ½ tsp olive oil
- 1 can chickpeas drained and rinsed
- 300 g (0.66lb) green olives
- 1 cup cherry tomatoes halved
- ⅓ cup fresh parsley chopped
- 2 tbsp pesto sauce homemade or store-bought
Instructions
- Preheat oven to 220°C (430°F). Toss zucchini with olive oil and salt. Spread on a baking tray in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
- Meanwhile, prep chickpeas, olives, cherry tomatoes, and parsley.
- Mix pesto with a splash of water or olive oil to loosen.
- Combine all ingredients in a large bowl. Drizzle with pesto and toss to coat.
- Serve warm or chilled. Adjust salt if needed.