Zucchini Salad

1 medium size zucchini, cut in ½ inch slices

2 plum tomatoes, cut in ½ inch slices

1 cup cooked chickpeas

2 tbs vegetable oil

chopped parsley and dill, ¼ cup each

2 tbs olive oil

1 tbs white wine (or rice) vinegar

salt and black pepper to taste

• Lightly fry zucchini in vegetable oil. Let it drain on a paper towel.

• Mix zucchini, tomatoes, chickpeas, parsley and dill together.

• Combine olive oil with vinegar, add salt and pepper. Pour over salad and serve on individual plates

Serves two as first course.