Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing

Name: Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 medium zucchinis, 2 sliced into 1/2 inch rounds, 2 sliced lengthwise into 1/4 inch strips; 2 ears of corn, shucked; 1 teaspoon of oil; 1/2 teaspoon sea salt; 4 cups salad greens – arugula and spinach both work well. I’ve used a farmers market blend in the pictures.; A few handfuls of alfalfa sprouts; 1/2 can of chickpeas, drained and rinsed; 2 cups shredded purple cabbage; A handful of sunflower seeds; 1 tablespoon dill fronds; 1/2 cup toasted sunflower seeds (see notes); 3/4 cup water; Juice from 1 lemon; 1 tablespoon miso (use gluten-free soy sauce, if needed); 1 garlic clove; Optional: a pinch of cayenne; Sea salt, to taste

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $11.56 /serving

Author : Kristen Stevens | The Endless Meal

grilled zucchini salad zucchini salad

Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing

Instructions

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Step 1

Oil and preheat your grill to high. Toss the zucchini and corn with the oil and sea salt. Grill on high, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.

Step 2

While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.

Step 3

Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.

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