Zucchini Avocado Salad with Garlic-Herb Sauce

Zucchini Avocado Salad | Feed Your Glow
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This zucchini avocado salad with crispy roasted chickpeas and garlic-herb sauce is addictive in all the good ways. It’s hands down one of my favorite spring and summer salads.

Simple, fresh, light, nutritious, and flavorful (with layers of texture), it all comes together in less than 20 minutes.

It’s the perfect nourishing salad for dinner parties, as a side dish, outdoor events, or on its own.

This beautiful salad seriously brightens up any meal with the gorgeous zucchini ribbons, avocado chunks, and microgreens.

If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Hope you love it!


Serves 3-4


3-4 medium zucchini, shaved into ribbons

2 medium avocado, pitted, peeled and cubed

Organic greens – kale, arugula, microgreens

Hemp hearts

Fresh parsley


Sprouted chickpeas or 15-ounce can of organic chickpeas, drained.

1 tablespoon olive or avocado oil

Pinch of sea salt or Himalayan pink sea salt and ground black pepper

¼ teaspoon each ground cumin, coriander, ground ginger, nutmeg, cinnamon, cayenne pepper (optional)


⅓ cup tahini

½ cup cilantro and parsley, tough stems removed

1-2 cloves garlic, peeled

2-3 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

¼ teaspoon sea salt

Freshly ground black pepper

2 tablespoons filtered water, to thin


Preheat the oven to 350-400 degrees F.

Toss the chickpeas (or canned chickpeas, thoroughly drained) with oil, sea salt, and black pepper in a mixing bowl.

Spread the seasoned chickpeas onto a baking sheet and roast for 20-30 minutes or until brown and crispy.

While the chickpeas are roasting, use a Y-peeler to shave the zucchini thinly lengthwise into ribbons. Then slice and cube the avocado. Set both aside.

Prepare the dressing by adding all the ingredients to a food processor until creamy and smooth. The sauce should take on a soft green color. If it’s too thick, add more filtered water to thin.

Remove the chickpeas from the oven and toss them with your desired spices. Stir to coat evenly.

Add the zucchini, avocado, greens, and roasted chickpeas to a serving bowl. Drizzle it with the garlic herb sauce and garnish it with fresh parsley and hemp hearts.

Best when fresh. Leftover dressing will keep in the fridge for up to 3-4 days in an airtight class container.


If you love this recipe, you’ll also love this Sweet Potato & Avocado Salad.

Zucchini Avocado Salad | Feed Your Glow

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