Zucchini & Chickpea Salad with Zesty Yogurt Dressing

How to Make

• 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.

• Step 8: Guests can spoon some of the salad on their plates and add some of the yogurt on top.