ZUCCHINI CHICKPEA SALAD WITH TAHINI YOGURT

BY CHRISTOPHER KIMBALL

SERVES 4-6

¾ cup plain whole-milk

Greek yogurt

2 Tbsp tahini

1 tsp grated lemon zest, plus

1 Tbsp lemon juice

1½ tsp plus 2 Tbsp extra-virgin olive oil, plus more to serve

Kosher salt and ground black pepper

15½-oz can chickpeas, rinsed and drained

2 Tbsp red wine vinegar

1 small shallot, halved and thinly sliced

2 tsp za’atar

2 small zucchini, quartered lengthwise and thinly sliced on a steep diagonal

¼ cup lightly packed fresh mint, finely chopped

¼ cup lightly packed fresh cilantro

Ground sumac, to serve (optional)

Directions

Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

1. In a medium bowl, whisk together yogurt, tahini, lemon zest and juice, 1½ tsp oil, ½ tsp salt, and ¼ tsp pepper; set aside.

2. In a large microwave-safe bowl, stir together chickpeas, shallot, vinegar and za’atar. Cover and microwave until shallot is wilted, 1½ to 2 minutes. Uncover and cool to room temperature, stirring occasionally.

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

4. Scoop 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 sumac (if using).

PER SERVING: 247 CAL; 9 G PROTEIN; 13 G FAT; 24 G CARB (6 G SUGARS); 242 MG SODIUM; 6 G FIBER

ADAPTED FROM MILK STREET VEGETABLES BY CHRISTOPHER KIMBALL. © 2021 BY CPK MEDIA, LLC. PHOTOGRAPHY BY CONNIE MILLER OF CB CREATIVE, USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND COMPANY. NEW YORK, NY. ALL RIGHTS RESERVED.