Zucchini, onions, and herbs are staples of the Burke Area Farmers Market, and this Zucchini and Chickpea Salad with Tahini Yogurt is a refreshing change from the usual summer salads. Hearty enough to stand alone, it also pairs well with almost anything you want to grill.
Zucchini and Chickpea Salad with Tahini Yogurt
15 1/2-oz can of chickpeas, rinsed and drained
1/2 of a small red onion, sliced thinly
3-4 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
3/4 cup plain whole milk Greek yogurt
2 tablespoons tahini
Zest and Juice of 1 lemon
approximately 3 tablespoons olive oil
2 small zucchini, thinly sliced and cut into halfmoons
1/4 cup lightly packed fresh dill, chopped (reserve a couple sprigs for garnish)
1/4 cup lightly packed fresh parsley, chopped
In a medium bowl, combine the chickpeas and thinly sliced red onion. Add the white wine vinegar, sugar, and a healthy pinch of salt. Stir to thoroughly coat. Set aside to marinate and slightly pickle the red onions.
In a second bowl, whisk together the yogurt, tahini, zest and juice of the lemon, 1 1/2 teaspoons olive oil, about 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Add the zucchini, chopped dill and parsley to the marinating chickpeas and onions. Taste, and add olive oil, salt and pepper, as desired.
To serve, scoop the yogurt mixture into a mound in the center of a large platter. Spoon the chickpeas and zucchini mixture around the yogurt. Drizzle with additional oil, season with cracked pepper, and sprinkle with a few additional dill sprigs.