This Roasted Zucchini Salad with yellow squash, red baby potatoes and crispy chickpeas is a delicious and nutrient-rich dinner. Perfect if you're looking for something plant-based and full of flavor! It's especially great during the summer months when zucchini is in season. But it's honestly a favorite any time of year. 😊
As a dietitian, I love creating recipes with tons of fresh seasonal produce and this is a new way to enjoy zucchini and yellow squash! Paired with roasted potatoes, crispy chickpeas, and served over a yogurt tahini sauce, this salad bowl is a great way to get in tons of nutrition and one of my favorite new recipes. I hope you enjoy it as much as I do!
This recipe was inspired by my Nourish Bowl with Sweet Potatoes & Cauliflower which has become a beloved recipe by so many of you. I wanted to provide something a bit lighter for the spring and summer months!
If you enjoy this recipe, you may also like my Mediterranean Roasted Chickpeas, Mediterranean Bowl with Quinoa, Lemon Parmesan Zucchini Noodles (an easy side dish), or Beet & Arugula Salad with Maple Dressing.
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Key Ingredients Notes and Substitutions
This Roasted Zucchini Salad recipe is made with simple ingredients. Here's some ingredient notes, but be sure to check the printable recipe card for the full recipe.
Salad Ingredients
- Zucchini - you can find fresh zucchini any time of year, but it's in season and abundant at the grocery store and farmer's market in the summer months. Look for smaller zucchini - they are more tender than large zucchinis. Zucchini is relatively low calorie and provides a lot of important nutrients including vitamin C, potassium, magnesium, and antioxidants!
- Yellow Squash - yellow summer squash is a close relative of zucchini and provides much of the same nutrition. It's slightly sweeter than zucchini and a great compliment in this recipe. Feel free to double up on the zucchini instead of using yellow summer squash.
- Baby Red Potatoes - I like to use baby red potatoes or gold potatoes for this recipe because they roast up nicely. Potatoes provide dietary fiber and potassium.
- Chickpeas - you can use a can of chickpeas which are pre-cooked so all you need to do for prep is rinse and dry them. If you prefer to use dried chickpeas, cook them first and be sure to dry them before roasting.
- Extra Virgin Olive Oil - an important ingredient to caramelize the zucchini slices & yellow summer squash and crisp up the chickpeas and potatoes. You can substitute for avocado oil or your favorite cooking oil.
- Lemon Juice - fresh squeezed lemon juice adds brightness and enhances the dish.
- Fresh Herbs - I add fresh basil at the end. You can use your own favorite fresh herb - fresh mint, oregano, parsley, or cilantro all work!
- Seasonings - dried oregano, dried thyme, garlic powder. Spices like these don’t just add flavor– they also add antioxidants!
- Kosher Salt and Black Pepper - to tie everything together.
- Optional - if you want to add more to the base of the roasted vegetables and chickpeas, some options that work are peppery arugula, mixed spring greens or baby spinach. If you want some additional toppings to add at the end, I suggest halved cherry tomatoes, red onion, sweet corn, pistachios, feta cheese or goat cheese. If you want to add a bit more flavor, top it with balsamic vinegar glaze, a drizzle of honey, or extra squeeze of lemon & lemon zest.
Dressing Ingredients
- Plain Greek Yogurt - this serves as the base of the creamy sauce this salad is served over. It gives it a creamy texture and adds protein.
- Tahini - if you're not familiar with it, tahini is a sesame seed paste and it has a nutty and rich flavor. It helps to make this dressing super decadent and adds tons of flavor. I find it's easier to use a squeezable tahini because it's much easier to get out of the bottle than jarred tahini.
- Fresh Lemon Juice - adds tang and the citric acid acts as a natural preservative.
- Olive Oil - just a bit to emulsify the other ingredients and make this dressing super smooth. Extra Virgin olive oil also contains heart healthy fats that have been shown to support brain health and hormone health. You can use avocado oil if you prefer a more mild flavor.
- Garlic - you’ll be using raw garlic so a little bit adds lots of flavor. If you don't like the taste of garlic, feel free to leave it out. You can also substitute using ¼ teaspoon garlic powder.
- Ground Cumin - a slightly sweet and nutty spice.
- Salt and Black Pepper - a pinch of kosher salt and black pepper ties it all together.
Full recipe for Tahini Yogurt Sauce
How to Make Roasted Zucchini Salad
Below are the instructions for how to make this delicious recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1: Preheat oven to 425℉/220°C. Line 2 rimmed baking sheets with parchment paper and spray with oil. Prep everything: dice the potatoes, cut the zucchini and yellow squash into half moons. Rinse and drain the chickpeas and dry with a paper towel, discarding the skins that come loose.
Step 2: Combine the seasonings listed for the chickpeas & potatoes in a small bowl. Spread the potatoes in an even layer on the baking sheet. Toss them in 1 tablespoon of the olive oil and half the seasoning blend. Roast 15 minutes to give them a head start on the chickpeas.
Step 3: Toss the chickpeas with remaining olive oil and seasoning blend. Add the chickpeas to the potatoes and bake another 20-25 minutes until the potatoes are golden brown.
Step 4: Add the zucchini and yellow summer squash to the other baking sheet. Toss with olive oil and seasonings. Roast in the preheated oven for 12-15 minutes.
Step 5: While the veggies and chickpeas roast, make your tahini yogurt sauce by blending the ingredients in a food processor or blender until smooth, about 40-60 seconds, using a spatula to push down the sides as needed. Add a tablespoon at a time of water until it reaches your desired consistency.
Step 6: Assemble by adding the yogurt tahini sauce, arugula or other greens (optional), zucchini + squash, potatoes, and chickpeas. Top with basil or parsley and feta cheese. Squeeze lemon on top.
Hint: if you want, you can use grilled zucchini and squash instead!
Dietitian Tip
Designate a day of the week for chopping vegetables so you have them ready to snack on or to use in recipes like this when dinnertime rolls around. This makes it more likely you will use the vegetables you buy! Habit stack by turning on your favorite playlist or podcast or spend time catching up with a friend during your designated "chopping power hour".
Variations
The great thing about this recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - add red pepper flakes or a dash of cayenne pepper for an extra kick!
- Deluxe - top with diced avocado, feta cheese, pistachios, peptias (pumpkin seeds) or a drizzle of olive oil for healthy fats.
- Add Protein - add your favorite protein on top to take this light meal and make it more filling! Shredded chicken, salmon, steak, or tofu are all great options.
- Lightened Up - instead of the yogurt tahini sauce, this combination of veggies & chickpeas goes great with many different salad dressings. Try it with maple balsamic vinaigrette or lemon dijon dressing to turn it into the perfect potluck dish for summer picnics!
Equipment
You'll need 2 large baking sheets for this recipe. I have Nordic Ware sheet pans and use them all the time. They hold up well and are perfect for easy dinner recipes like this Roasted Zucchini Salad.
Meal Prep and Storage for Roasted Zucchini Salad
- Meal Prep: Meal prep ahead of time by chopping your vegetables. Store them in an airtight container until you're ready to roast them! You can also make the dressing in advance.
- Storage for Roasted Vegetables - store roasted zucchini, yellow squash, and potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Roasted Chickpeas - store roasted chickpeas in an airtight container or small jar at room temperature for up to 7 days. Store with the lid loosened to allow air to circulate. This will help them maintain their crispiness.
- Storage for Tahini Yogurt Sauce - store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single serve dressing containers for on-the-go.
Expert Tips
- Chop the vegetables into relatively evenly sized pieces to help them cook evenly.
- Mix the spices together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Arrange the potatoes, zucchini and squash in a single layer on the baking sheet or baking dish. This allows the air in the oven to circulate around the veggies to cook them thoroughly.
- Toss the veggies about halfway through cooking to make sure they cook evenly.
- Rinse and dry the chickpeas before adding oil and spices. This will help create the crispy texture that makes them so delightful to crunch on.
- If you prefer a thinner consistency for the tahini yogurt sauce, add a little bit of water to thin it out.
- Use fresh squeezed lemon instead of lemon juice from the bottle for the best flavor.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains plant-protein from the chickpeas, tahini and roasted vegetables, dietary fiber for gut health from the roasted veggies and garbanzo beans. It also contains heart-healthy fats that also support brain health and hormone health from the olive oil and tahini, and plenty of other nutrients including antioxidants, vitamin C, vitamin A, magnesium, and potassium.
Absolutely! If you don't like Greek yogurt, I suggest replacing the sauce with hummus. You can use homemade hummus recipe or a different one if you have a favorite! Or just use store-bought hummus for a shortcut. If you like Greek yogurt but not tahini, you could also use Tzatziki sauce or lemon dill sauce! For a lighter version, use Lemon Dijon Dressing or Maple Balsamic Vinaigrette!
Find tahini near the nut butters or in the ethnic food section at the grocery store. You can also order it on Amazon. Store tahini in a cool, dry area at room temperature.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Roasted Zucchini Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram….I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Zucchini Salad with Yogurt Tahini Sauce
Equipment
- 2 sheet pans
- 1 blender or food processor
Ingredients
For Zucchini & Yellow Squash
- 2 zucchini
- 2 yellow summer squash
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
Chickpeas and Potatoes
- 1 (15 oz) can chickpeas, also known as garbanzo beans
- 1 lb baby red potatoes 16 oz
- 2 tablespoon extra virgin olive oil you'll use half for the potatoes & half for the chickpeas
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Tahini Yogurt Sauce
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For Assembling
- 2 tablespoon fresh basil, chopped
- arugula or greens of choice optional
- feta cheese optional
Instructions
- Preheat oven to 425℉/220°C. Line 2 rimmed baking sheets with parchment paper and spray with oil. Prep everything by dicing the potatoes and cut the zucchini and yellow squash into half moons. Rinse and drain chickpeas and dry with a paper towel, discarding the skins that come loose.
- Combine the seasonings listed for the chickpeas & potatoes in a small bowl. Spread the potatoes in an even layer on the baking sheet. Toss them in 1 tablespoon of the olive oil and half the seasoning blend. Roast 15 minutes to give them a head start on the chickpeas.
- Toss the chickpeas with remaining olive oil and seasoning blend. Add the chickpeas to the sheet pan with the potatoes and bake another 20-25 minutes until the potatoes are golden brown.
- Add the zucchini and yellow summer squash to the other baking sheet. Toss with olive oil and seasonings. Roast in the preheated oven for 12-15 minutes.
- While the veggies and chickpeas roast, make your tahini yogurt sauce by blending the ingredients in a food processor or blender until smooth, about 40-60 seconds using a spatula to push down the sides as needed. Add a tablespoon at a time of water until it reaches your desired consistency.
- Assemble by adding the yogurt tahini sauce, arugula or other greens (optional), zucchini + squash, potatoes, and chickpeas. Top with basil or parsley and feta cheese. Squeeze lemon on top.
- Hint: if you want, you can use grilled zucchini and squash instead!
Notes
- Chop the vegetables into relatively evenly sized pieces to help them cook evenly.
- Mix the spices together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Arrange the potatoes, zucchini and squash in a single layer on the baking sheet or baking dish. This allows the air in the oven to circulate around the veggies to cook them thoroughly.
- Toss the veggies about halfway through cooking to make sure they cook evenly.
- Rinse and dry the chickpeas before adding oil and spices. This will help create the crispy texture that makes them so delightful to crunch on.
- If you prefer a thinner consistency for the tahini yogurt sauce, add a little bit of water to thin it out.
- Use fresh squeezed lemon instead of lemon juice from the bottle for the best flavor.
- Meal Prep: Meal prep ahead of time by chopping your vegetables. Store them in an airtight container until you're ready to roast them! You can also make the dressing in advance.
- Storage for Roasted Vegetables - store roasted zucchini, yellow squash, and potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Roasted Chickpeas - store roasted chickpeas in an airtight container or small jar at room temperature for up to 7 days. Store with the lid loosened to allow air to circulate. This will help them maintain their crispiness.
- Storage for Tahini Yogurt Sauce - store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single serve dressing containers for on-the-go.
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