Description
A Caramelized Lemon and Zucchini Bean Salad to help use up the last of your zucchini. Easy to make and great to prep ahead for more protein and fiber packed meals.
Ingredients
Scale
Caramelized Lemon Dressing
- 3 tbsp extra virgin olive oil, plus 2 tsp for cooking
- 3 cloves of garlic, smashed
- 1 large lemon
- 1 tbsp white wine vinegar
- 1-2 tbsp maple syrup
- 1/2 tsp yellow miso paste
- 1/2 tsp kosher salt, plus more to taste as needed
- Pinch of white pepper
- 3 tbsp fresh cilantro, minced
Salad Base
- 1/2 medium red onion, thinly sliced
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1 medium zucchini, thinly sliced into half moons
- 4 medjool dates, diced
- 1 fresno pepper, thinly sliced
- 1/4 cup fresh parsley leaves, minced
For serving: vegan cream cheese, lettuce, whole grain wraps
Instructions
- Add the red onion to a bowl of cold water and allow to soak for 5 minutes. Drain and pat dry then set to the side.
- To a small saute pan over medium low heat add a teaspoon of oil. When hot add the garlic. Sauté the garlic in the oil for about 1-2 minutes or until the edges are golden and the garlic is fragrant then transfer to a blender cup.
- Zest the whole lemon into the blender cup then cut the lemon in half. To the same pan, add the lemons cut side down. Allow to cook undisturbed for 5-6 minutes or until the bottoms have browned and caramelized. Transfer the lemons back to the cutting board and allow to cool for 5 minutes.
- To the blender cup, squeeze in the lemon juice from the caramelized lemon then add the maple syrup, vinegar, miso, salt and remaining oil. Blend the dressing until it thickens and becomes creamy. Add the cilantro and black pepper and give a quick pulse with the blender to mix it into the dressing. Do not over blend! Adjust salt or sweetener as needed.
- To a large mixing bowl add the beans, onions, zucchini, dates, pepper, and parsley and sprinkle with a pinch of salt. Pour the dressing over the salad and toss to fully coat. Cover and allow to marinate in the fridge for at least 1 hour. Before serving, give the bean salad a generous toss.
- Enjoy this as a wrap by heating a pita, then smearing it with cream cheese then topping it with greens and a few spoons of the salad. Drizzle with leftover dressing from the bowl, wrap, and enjoy.
