Zucchini and Chickpea Salad with Tahini Yogurt

• servings: 6 servings
• total time: 35 minutes

Ingredients

3/4 cup plain whole-milk Greek yogurt

2 tablespoons tahini

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice

1 1/2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus more to serve

Kosher salt and ground black pepper

15 1/2 ounce can chickpeas, rinsed and drained

1 small shallot, halved and thinly sliced

2 tablespoons red wine vinegar

2 teaspoons za’atar

2 small zucchini (12 ounces total), quartered lengthwise and thinly sliced on a steep diagonal

1/4 cup lightly packed fresh mint, finely chopped

1/4 cup lightly packed fresh dill, finely chopped

1/4 cup lightly packed fresh cilantro

Ground sumac, to serve (optional)

Directions

In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1½ teaspoons oil, ½ teaspoon salt and ¼ teaspoon 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, stirring occasionally.

When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.

Scoop the yogurt mixture into a mound in the center of a large platter. Transfer the chickpea-zucchini mixture to the platter, spooning it around the yogurt mixture. Drizzle with additional oil and sprinkle with sumac (if using).