Skip to main content
LoginSign Up
Zucchini and Chickpea Salad with Tahini Yogurt

Zucchini and Chickpea Salad with Tahini Yogurt

This crisp, creamy chickpea-zucchini salad is why salads deserve main course attention. OR Zucchini makes a more refreshing salad base with loads of earthy chickpeas, creamy yogurt, and nutty tahini.

By Elizabeth MindreauOctober 29, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

This is our re-creation of a salad we loved at Coal Office, a restaurant in London that serves up modern Middle Eastern food. With raw zucchini, earthy chickpeas, nutty tahini and creamy yogurt, the dish is both fresh and hearty, light and rich. Za’atar, which seasons the chickpeas, is a dried herb and seed blend; look for it in the spice section of the supermarket, in specialty spice shops or in Middle Eastern grocery stores. If you’re shopping for za’atar, also look for sumac, the dried ground berries of the sumac bush. Its tart flavor and deep-red hue are a nice, though optional, accent for the salad. For eye-catching presentation, we spoon the yogurt mixture in the center of a serving platter, then surround it with the zucchini-chickpea mix. To serve, spoon some of the salad along with a bit of the yogurt onto each plate.

Tip

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.

Ingredients
  • ¾

    cup plain whole-milk Greek yogurt

  • 2

    tablespoons tahini

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • 1 ½

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

  • Kosher salt and ground black pepper

  • 15 ½

    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

  • ¼

    cup lightly packed fresh mint, finely chopped

  • ¼

    cup lightly packed fresh dill, finely chopped

  • ¼

    cup lightly packed fresh cilantro

  • Ground sumac, to serve (optional)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Featured in