2 medium zucchinis, julienned (I didn’t have the proper tool to do this so I cut the zucchinis in half and peeled them, this worked well
1/2 pint of cherry tomatoes, halved
12 oz. grilled chicken, sausage sliced or shrimp
Large handful of black olives
Large handful of basil leaves, julienne, diced (I used an orange pepper to make the salad even more colorful)
1 can chick peas, rinsed
Juice of one lemon
3 tbs. olive oil
1 tsp. salt
2 minced garlic cloves
2 tbs. raw pine nuts, toasted (optional)
Lemon zest and black pepper, for garnish
Place zucchini in a colander and sprinkle generously with salt. Allow to sit for about 20 minutes.
Meanwhile, cook sausage or other meat in a skillet and remove, allowing to cool.
Combine cooled meant, olives, basil, pepper, chickpeas and tomatoes in a large bowl. Once zucchini has finished sitting, pat it with a paper towel and bring a pot of water to a boil.
Salt the water and add zucchini; cook for only 1-2 minutes, then remove and drain in the same colander.
Rinse with cold water and then pat dry with paper towels.
Add zucchini noodles to bowl with other ingredients. Dress with lemon juice, olive oil, salt and garlic. Taste for seasoning and finish off with a little lemon zest and freshly ground black pepper.