Cut zucchini in half lengthwise. Cut each half crosswise into ¼" slices. Place in large mixing bowl. Add salt and stir thoroughly. Spread salted slices on layers of paper towels. Let stand at room temperature for 30 minutes
Mince garlic. Drain and rinse garbanzo beans. Thinly slice green onions.
Combine vinegar, garlic, and thyme in large mixing bowl. Gradually add olive oil, whisking continuously until dressing is thoroughly mixed.
Pat zucchini dry. Add zucchini, garbanzo beans, olives, and green onions to dressing. Toss until well coated. Cover and refrigerate for 4 hours.
Just before serving:
Cut avocado into ½" cubes. Mince chipotles. Stir avocado, chipotles, and cheese into salad. Serve.
Makes 8 1½ cup servings.
310 calories per serving
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