Summer Squash Ribbons, Chickpeas, and Marcona Almonds with Smoky Paprika Dressing


This summery salad of squash ribbons refreshes and energizes the palate on a hot afternoon.

  • Makes 6 servingsServings



  • 8 medium green and yellow zucchini
  • 2 cups cooked chickpeas
  • 1/2 cup marcona (or toasted regular) almonds, chopped coarsely
  • 8-10 mint leaves, torn
  • Flake sea salt (Maldon or other kind)

Smoky Paprika Dressing:

  • 1/4 olive oil
  • 2 tablespoons sherry vinegar
  • 2 1/2 teaspoons smoked or sweet paprika
  • Kosher salt
  • Freshly ground pepper


1. Trim the ends off the squash. Using a vegetable peeler, cut the squash lengthwise into very thin strips.

2. To make the dressing, whisk together olive oil, vinegar, paprika, a pinch of salt, and a grind of pepper.

3. Toss zucchini and chickpeas in a bowl with dressing and let stand for at least 15 minutes. Place small mounds of the mixture on plates and sprinkle with almonds and mint. Add a generous pinch of flake sea salt to each serving.

Recipe courtesy of chef Kristin Cole of Gospel Flat Farm in Bolinas, CA.