Mediterranean Zucchini Salad

This is the first time I've made something involving zucchini "noodles". It's a fresh and easy salad, and is great for raw and cooked lovers alike. Perfect flavor combinations and not too salty!

Mediterranean Zucchini Salad
adapted from Keep it in Kind
makes 3 large servings or 4 smaller servings

Ingredients:
1-2 regular-sized zucchini
salt to toss zucchini
1 - 15 oz. can of chickpeas, rinsed and drained
15-20 cherry tomatoes, halved or quartered, depending on size
4 canned artichoke hearts, drained and diced
1/3 cucumber, halfed and sliced thinly (mandoline medium size)
2 Tbs. capers
1/4 cup basil chiffonade (<- wiki)
3 Tbs. fresh dill, chopped
juice of 1 lemon
1 Tbs. red wine vinegar

Instructions:
1. Make pasta into ribbons using the grater plate on your food processor (alternatively use a box grater's large holes, a spiralizer, or a mandolin). Toss with salt in a colander, and set over the sink to drain.
2. While the zucchini is draining, combine the rest of the ingredients and toss to combine. Refridgerate for 10 minutes.
3. Divide the zucchini between plates, and top with a large amount of the chickpea salad. Serve immediately.

Goat Cheese and Gruyere Artichoke Toasts

Finally back in business! I've been so busy lately I haven't had a chance to cook or blog (also: I don't have internet at my apartment yet. I didn't realize how much I relied on the internet to inspire me for cooking, so I've not been interested in cooking lately, just eating salads with avocado and delicious salad dressing, but hopefully that will be fixed soon). So, once I get back to school and I get internet, watch out world!

Goat Cheese and Gruyere Artichoke Toasts
adapted from Laura Sweet Spot

Ingredients:
1 baguette
olive oil, for brushing (4 Tbs. or so)
2 oz. goat cheese
2 oz. grated gruyere cheese
3 Tbs. canned artichoke hearts, drained, chopped finely
2 Tbs. fresh parsley, chopped
ground black pepper, to taste
squeeze of lemon juice

Instructions:
1. Pre-heat broiler.
2. Slice baguette diagionally, and brush both sides of each slice with oil and arrange on baking sheet.
3. Place baking sheet in oven, broil for 1 - 2 minutes, turn each piece, and broil for 1 - 2 minutes more.
4. Combine goat cheese, Gruyere, artichokes, parsley, black pepper, and lemon juice in a mixing bowl. Make the mixture as consistent as possible.
5. Spoon desired amount of cheese mixture onto the toasts (about 2-3 Tbs.), spread evenly on each piece, and broil until cheese is golden and bubbly (2 - 3 minutes).
6. Serve warm.