A delightful and flavorful salad combining spiced chickpeas and zucchini, perfect for a refreshing meal.
Drain and rinse the chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and improves their flavor.
Slice the zucchini into thin rounds.
Uniform slices ensure even cooking and a consistent texture.
In a small bowl, whisk together the olive oil, lemon juice, honey, garlic powder, ground cumin, smoked paprika, cayenne pepper, cinnamon, salt, and black pepper.
Whisking the dressing thoroughly ensures the ingredients are well combined.
Heat a frying pan over medium heat and lightly sauté the zucchini slices until tender but still crisp.
Avoid overcooking the zucchini to maintain a pleasant texture.
Combine the chickpeas and sautéed zucchini in a mixing bowl, then pour the dressing over and toss to coat evenly.
Tossing gently prevents the zucchini from breaking apart.
Serve the salad immediately or refrigerate for 15 minutes to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
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