This vibrant summer salad features nearly ever color of the rainbow. Have fun finding the colors while your child eats!

Ingredients:

• 1 medium zucchini, chopped
• 1 cup corn kernels
• 1 tablespoon canola oil
• 3 tablespoons olive oil
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon agave nectar
• 1 cup uncooked Israeli couscous
• 1 cup chopped baby spinach
• 1 (15-ounce) drained and rinsed can chickpeas
• 1 cup quartered grape tomatoes

1. Combine the zucchini, corn, and canola oil in a baking dish; bake at 400 degrees F for 10 minutes. Let cool slightly.
2. Meanwhile, whisk together the dressing: combine the olive oil, lemon juice, and agave in a small bowl. Set aside.
3. To cook the couscous, bring 1 and 1/4 cups water to a boil. Add the couscous, cover, reduce heat, and simmer for 10 minutes. In the last minute or two, add the spinach to wilt it slightly.
4. In a large bowl, combine the zucchini mixture, dressing, couscous mixture, chickpeas, and grape tomatoes, tossing to combine Serve at room temperature.