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Best Zucchini and Chickpea Salad with Tahini Yogurt
Ingredients
  • ¾ CUP PLAIN WHOLE-MILK GREEK YOGURT
  • 2 TABLESPOONS TAHINI
  • 1 TEASPOON GRATED LEMON ZEST, PLUS 1 TABLESPOON LEMON JUICE
  • 1½ TEASPOONS PLUS 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 15½ 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)
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