This whole meal was superb, main dish and salad from Josette’s blog, that I am super fond of. The salad stole the show, but I will give you the link to the Turkish chicken so you can have the whole gastronomic experience. I would definitely serve this for company. Simple to put together, awesome in flavor and texture.
RAW ZUCCHINI AND CHICKPEA SALAD WITH TAHINI YOGURT
(slightly modified from Thebrookcook)
3/4 cup plain whole-milk yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
2 T red wine vinegar
2 tsp za’atar
2 medium zucchini, quartered lengthwise and thinly sliced on a diagonal
1/4 cup lightly packed fresh mint, finely chopped
2 tsp dried dill
ground sumac, to serve (optional)
In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave for 90 seconds. Uncover and cool to room temperature, stirring occasionally.
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, and dill. Taste and season with salt and pepper. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.
to print the recipe, click here
Comments: Totally in love with this preparation of zucchini, and leftovers tasted great too. We enjoyed it with another recipe from Josette’s site, Turkish Grilled Chicken Thighs with Yogurt Marinade (for full recipe, click here). Josette has a very similar taste in food, so I am always paying attention to her posts. If you don’t follow her yet, consider doing so…
ONE YEAR AGO: Black Tahini Shortbread Cookies
TWO YEARS AGO: A Fruitful Trio (of Macarons)
THREE YEARS AGO: Halloween Entremet Cake
FOUR YEARS AGO: Pork with Prunes, Olives and Capers
FIVE YEARS AGO: Kansas Corn Chowder
SIX YEARS AGO: Impossibly Cute Bacon and Egg Cups
SEVEN YEARS AGO: Pulling Under Pressure
EIGHT YEARS AGO: Cooking Sous-vide: Two takes on Chicken Thighs
NINE YEARS AGO: Miso Soup: A Japanese Classic
TEN YEARS AGO: On my desk
ELEVEN YEARS AGO: A must-make veggie puree
TWELVE YEARS AGO: Vegetarian Lasagna
THIRTEEN YEARS AGO: Brazilian Pão de Queijo
3 thoughts on “RAW ZUCCHINI AND CHICKPEA SALAD WITH TAHINI YOGURT”
I’m just preparing to make this delicious-sounding recipe and I notice that “shallot” appears in the method but not in the ingredients. Is it meant to be there?
oops sorry – I did not use it for food sensitivity issues, but it was in the original recipe, so feel free to add it….
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