Shop IngredientsHow this works
- 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 oz can chickpeas, rinsed and drained
- 2 tablespoons red wine vinegar
- 1 small shallot, halved and thinly sliced
- 2 teaspoons za'atar
- 2 small zucchini, quartered lengthwise and thinly sliced on a steep diagonal
- 1/4 cup lightly packed fresh cilantro
- Ground sumac, to serve (optional)
- 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.
- In a medium bowl, whisk together yogurt, tahini, lemon zest and juice, 1½ tsp oil, ½ tsp salt, and ¼ tsp pepper; set aside.
- 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.
- When chickpeas have cooled, stir in remaining 2 Tbsp oil, zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
- 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).
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.
Calories: 247kcal | Carbohydrates: 24g | Protein: 9g | Fat: 13g | Sodium: 242mg | Fiber: 6g | Sugar: 6g
Rate This Recipe
Share this Post