Zucchini Chickpea Salad

So, did you know it's a good idea to peel your chickpeas? Seriously, the stuff you learn on the Internet! Who knew that chickpeas, aka garbanzo beans, have a tiny little skin that just readily slips right off? This salad is super easy to throw together ONCE you get the darn chickpeas peeled. You don't have to peel them, but I've been told that once you have a peeled chickpea, there's no going back.

1 large zucchini, trimmed cut in half long ways then slice in half moons very thinly
1 can chickpeas, rinsed, drained AND peeled (if you want and have time)
your favorite vinaigrette (homemade or store bought)
1/4 cup fresh mint, chopped

In a colander, make several layers of zucchini, salting each layer and let that sit for 15 minutes. Peel the chickpeas while waiting :-) Rinse the zucchini and spread out on paper towels to dry--pat with paper toweling to get rid of moisture.

Toss zucchini and chickpeas with dressing and refrigerate several hours before serving. Toss with fresh mint before serving.