How are you doing with that zucchini stash? This recipe will definitely help you get through it; might even inspire you to buy more! Or at least say "yes, please!" when your neighbor shows up with a bag full of more!
Simple, thinly sliced raw zucchini with some added chickpeas and herbs, topped with a creamy yogurt-tahini sauce. Very quick to throw together, simple salad for taking to work, or to accompany any grilled favorite.
Note: I use parsley, mint and cilantro; feel free to use your favorite fresh herbs.
Zucchini and Chickpea Salad with Tahini Yogurt
Yield: 4 to 6 servings
Ingredients
Tahini Yogurt sauce
¾ cup Greek yogurt
2 T Tahini, well stirred
1 tsp grated lemon zest
1 T lemon juice
1 tsp olive oil
salt and pepper
Salad
2 15-ounce cans chickpeas, drained
1 small onion, halved and thinly sliced
1 T red wine vinegar
2 tsp za'atar
2 T olive oil
1 large, or 2 small zucchinis, quartered lengthwise and thinly sliced on a diagonal
2 cups fresh herbs (such as parsley, cilantro, mint, or dill), finely chopped
salt and pepper
For serving
ground sumac, optional
olive oil for drizzling
Directions
In a small bowl, whisk together the yogurt, tahini, lemon zest and juice, 1½ teaspoons oil, ½ teaspoon salt and freshly ground pepper; set aside.
In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1½ to 2 minutes. Uncover and cool to room temperature (mostly), stirring occasionally.
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, zucchini and the fresh herbs. Taste and season with salt and pepper.
Scoop the chickpea-zucchini mixture onto a large plate, and drizzle/scoop the yogurt sauce around it. Drizzle with additional oil and sprinkle with sumac (if using).
Enjoy!
This salad is best the day it is made, but holds well in the fridge. The acid in the yogurt sauce might make the zucchini release a bit of juice but it is still very tasty!
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