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Zucchini Ribbon + Garbanzo Bean Salad

Active Time: 15 minutes
Total Time: 15 minutes
  • Gluten Free
  • Super Fast
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Why we love it:

Zucchini ribbons are a fun light take on the ubiquitous garden staple. Since you eat them raw, it also makes for a really speedy side dish. This is a really light meal, so if you’re feeling hungry check out the tips on making it more filling.


  • 14 cup Cider Vinegar
  • 14 teaspoon Honey
  • 14 teaspoon Dijon Mustard
  • 34 teaspoon Kosher Salt (divided, more or less to taste)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 112 pounds Zucchini
  • 1 Lemon (zest and juice)
  • 1 15-ounce can Garbanzo Beans
  • 1 pint Cherry Tomatoes
  • 12 cup Fresh Parsley (or other soft herb)
  • Italian Bread (8 slices, for serving)

Cooking Instructions


    In a small bowl, whisk together: cider vinegar, honey, dijon mustard, and about ½ of the kosher salt. Add the olive oil and whisk well.


    Wash zucchini and trim the very tough stem end only. Use a peeler and peel the skin from the zucchini in long ribbons, into a bowl, then keep going all the way down to the core. It might be challenging to peel into the seedy center, so at that point, finely dice the center into cubes and add to the ribbons.

    Zest the lemon over top, then add the juice. Add a pinch of salt and toss. Let sit for a few minutes.


    Drain the beans and add them. Halve the tomatoes if you prefer. Add to zucchini.

  • 4. SERVING

    Toss the salad gently and garnish with the chopped herbs. Serve immediately with sliced crusty bread.

Check out our new features!


    add smoked salmon or other fish flaked into the salad – or serve this as a side dish for grilled fish or shrimp
    you can quickly sauté the ribbons if you prefer them cooked - or just sear or grill them as a side dish
  • HERBS:
    use any soft herb, no need to purchase parsley for this - basil, tarragon, cilantro, chives, parsley will all be great
  • ADD ONS:
    try roasted corn kernels and adding those. Cheese (like feta, queso fresco, pecorino, or ricotta salata) makes a wonderful addition
    add a fried egg on top

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • If they eat meat, add some seared or leftover to make a more filling meal. You could also add an egg or some peanut/almond butter to the toast
  • If preferred, slice zucchini and sear it for them. Or add on another vegetable that will be eaten while just tasting a zucchini ribbon

For Toddlers

  • Sear the zucchini then chop it up
  • Add a grain like rice, noodles, or quinoa
  • Mash some of the beans for a hummus like consistency

For Choosy Eaters

  • Try rolling a zucchini ribbon around a smear of cream cheese, hummus, or a cube of cheddar to bite into a little bundle
  • If they aren’t vegetarians, you’ll want to add some shrimp skewers or meat
  • Use some of the bread to make a grilled cheese on the side
  • Add an egg and fruit

Prep Ahead & Use It Up

Make the dressing

Culinary Skills

The zucchini salad can go in the fridge for a day or two but the oil will harden and the zucchini will become soft. It’s best served right away.

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