La receta de ensalada perfecta para llevar en táper a cualquier sitio este verano | EL COMIDISTA

Sautéed zucchini, cooked chickpeas, couscous, and almonds form an ideal quartet to pack in a lunchbox and enjoy by the pool, at the beach, or (bad luck) at work. The "party" couscous salad we published last year was one of the biggest hits of summer 2025, so we're back with another one, different but based on the same principles. First and foremost, freshness. Second, simplicity of preparation. And third, its suitability for being transported in a lunchbox wherever you need it, be it the countryside, the beach, the pool, or, we sympathize with you, work. What's more, it's dairy-free, egg-free, meat-free, and fish-free—in other words, vegan—so food safety risks in the heat are significantly reduced. The star of the dish is the zucchini, which we sauté to make it more tender and flavorful. Alongside the couscous, we have cooked chickpeas, salted almonds, and the refreshing touch of mint and lemon. This recipe is the third installment in our Easy Summer Cooking video miniseries: the previous ones were a panzanella-style tomato salad and some ultra-fast, more or less Asian-inspired noodles. If you want to learn how to make it, watch the video above. #recipes #summer #salad #gastronomy #healthyfood #easyfood Ingredients Serves 2-3 2 medium zucchini (about 400 g) 150 g couscous 100 g chickpeas 1 clove of garlic 2-3 tablespoons sherry vinegar 50 g salted almonds Fresh mint to taste Zest of 1 lemon Olive oil Black pepper Salt