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Sauteed Corn & Zucchini Salad with Sun-dried Tomato Pesto

Keepin' it simple. Only had one day to cook before we take off again...

corn zucchini chickpea salad

Serves: 4 | Time: 30 min.



Kernels from 4 ears of #corn

2-3 medium #zucchini, sliced

1 14-oz can of #chickpeas #garbonzobeans, drained, rinsed, and patted dry

1 tbsp EVO*


Splash of lime *

Pesto (slightly modified from Minimalist Baker)

1/2 cup packed sun-dried tomatoes in oil

3 tbsp lemon juice

1 cup tightly packed fresh basil

4 cloves garlic, smashed

1/3 cup olive oil

2 tsp agave syrup

S&P, to taste


Heat EVO in a large skillet or wok over medium heat. Add zucchini and corn and saute for 7 minutes, stirring occasionally.

In the meantime, prepare your dressing by adding all ingredients to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable.

After the first 7 minutes of sauteing the zucchini, stir in the chickpeas and sprinkle with S&P. Sautee another 6 minutes.

Add a splash of lime* and remove skillet from heat and divide the mixture into four bowls. Add pesto to each. Enjoy!

*I used a special olive oil from the Tubby Olive that has a Persian lime flavor so I did not add any lime to the veggie mix. Highly recommend.

What I ate and drank today

1 cup of coffee

4 cups of decaf

5 glasses of water

Mexicali vegan salad

1 cup of cherry tomatoes

1/4 cup of crackers with peanut butter

1 slice of swiss cheese

Grilled corn salad


20 minutes of strength training (arms and core)

~ miles of walking

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