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Chickpea Salad with Spaghetti Squash and Zucchini

A crunchy arugula and chickpea salad with lemon dressing, next to squash "noodles" and zucchini in fresh tomato sauce.

Salads · 50 minutes · ages 4+ · 4 servings · groceries about $19

Allergens: none of the major allergens

Skills: rinsing and draining, counting, tearing greens, squeezing a lemon, whisking, scraping with a fork

Ingredients

• 1 can (15 oz) organic chickpeas
• 4 handfuls arugula
• 1 cucumber
• 1 sweet pepper
• 1/2 red onion
• 1 lemon
• 4 tablespoons olive oil
• 1 spaghetti squash
• 2 zucchini, cut in rounds
• 2 tomatoes, blended, for the zucchini sauce
• salt and pepper

Steps

1. Joviette halves the spaghetti squash. Kids scoop out the seeds, salt it, and Joviette roasts it cut-side down at 400 °F for about 40 minutes.
2. Kids rinse and drain the chickpeas, and count how many fit in one spoon.
3. Kids blend the tomatoes for the sauce. Joviette browns the zucchini rounds and pours the blended tomato over them.
4. Kids tear the arugula and add cucumber, sweet pepper, red onion, and chickpeas.
5. Kids whisk olive oil, lemon juice, salt, and pepper, and pour it over the salad.
6. Kids scrape the roasted squash with a fork and watch it turn into strands.
7. Kids build each plate: chickpea salad, squash, and zucchini.

Talk About It

• Chickpeas are seeds. Where do they grow?
• Taste a leaf of arugula on its own: is it peppery? Does the lemon dressing change it?
• Scrape the squash with a fork: why do you think it is called spaghetti squash?
• Taste a tomato raw, then blended into sauce: what changed?

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