Colorful Cooking at Home: Kid-Friendly Summertime Salad

Spending time with family at dinner time isn't just about sitting down for a meal. Giving kids age-appropriate tasks can ease the tasks of meal prep and studies show that kids are more likely to eat foods they help prepare. Join us as TJ Mack and his daughter Meredith get in the kitchen and prepare a fresh salad you can make with your family.

Adding color to your plate with plant foods is one of the most effective ways to feel your best. Colorful Cooking at Home is designed to inspire, educate, and showcase how simple and delicious dishes can be! Join host Registered Dietitian Dawn Maddux from the Joe R. Utley Heart Resource Center each month as she navigates different topics and dishes with the common theme of color.

Italian Style Chickpea Sauté
Ingredients 
1 onion, chopped (1 cup) 
1 large red bell pepper, chopped (1 cup) 
6 cloves garlic, minced 
1 teaspoon dried oregano 
½ teaspoon dried thyme 
3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups) 
1 15-oz. can chickpeas, rinsed and drained (1½ cups) 
1 cup oil-free marinara sauce 
1 tablespoon white wine vinegar 
Sea salt and freshly ground black pepper, to taste 
8 to 10 fresh basil leaves, chopped 
 
Instructions 
Heat an extra-large skillet over medium. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. 
Add zucchini; cook 10 minutes more or until tender. Stir in chickpeas, marinara sauce and vinegar, seasoning with salt and black pepper. Heat through. Serve immediately, garnished with basil.