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Grilled Zucchini and Corn Salad

Prep Time:

Cook Time:




  • 4 Ears of Corn – Shucked and Washed 

  • 2 Zucchinis- Cut in half lengthwise 

  • 3-4 handfuls of Pea Sprouts- rinsed and dried 

  • Fresh Herbs- I used parsley 

  • 1 or 2 Limes- Juiced 

  • 1 Can of Chickpeas- rinsed and drained 

  • Extra Virgin Olive Oil- for grilling and to make the vinaigrette 

  • Salt and Pepper


Step 1

To make the salad, first grill lightly oiled zucchini and corn over medium-high heat. Only  grill each side for 2-3 minutes just to get a char on the vegetables. 

Step 2

Once Zucchini and  Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn  kernels from cob. 

Step 3

Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn. 

Step 4

Drizzle in 1 Tablespoon olive oil, and  juice of 1 lime. Season lightly with salt and pepper. Toss to together the ingredients. 

If  the salad is too dry, you can add more oil or lime juice. If you feel it needs more  seasoning, add more herbs and salt or pepper. Spoon the dressed salad on top of the plain peashoots and serve

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