"This can be a main dish salad, especially if you add some grilled or rotisserie chicken strips. Nice and fresh for when you don't want to heat up the house!"

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Prepare the dressing: In a medium bowl, whisk the yogurt, tahini, lemon zest and juice, olive oil, salt and pepper. Set aside.

Step 2

Peel the shallot, cut in half lengthwise, then slice thinly. Set aside in a large microwave-safe bowl.

Step 3

Wash the zucchini and quarter them lengthwise. Thinly slice on a steep diagonal. Set aside in a separate bowl.

Step 4

Wash, dry, and finely chop the mint, dill, and cilantro. Add to the bowl with the zucchini.

Step 5

Add the shallot, vinegar and za'atar to the bowl with the chickpeas. Cover and microwave until the shallot is wilted, about 1 1/2 to 2 minutes. Uncover and cool to room temperature. Stir occasionally to allow all the ingredients to absorb the seasoning and to hasten cooling.

Step 6

When cool, add the 2 tablespoons olive oil to the bowl, as well as the zucchini/herbs. Toss to coat. Season to taste with salt and pepper.

Step 7

To serve, mound the yogurt mixture in the center of a large platter. Spoon the zucchini mixture around the yogurt. Drizzle with a bit more olive oil and sprinkle with the optional sumac.