Chickpea Zucchini Salad

After I red the announcement that my lecture dropped out yesterday, my plan to eat at our cafeteria was messed up. For this reason  I raided our pantry with the result of a can of chickpeas. With fresh parsley and a zucchini at hand, I decided to make a salad as I like chickpeas even more cold than warmed up. Combined with a nice yoghurt tahini dressing and some spice adjustments I nourished a really comforting and delicious meal.

Chickpea Zucchini Salad serves 2 as main and 4 as side dish

1 medium zucchini, cut into thin stripes
500g canned chickpeas, rinsed and drained
1 small bunch parsley, chopped


3 tbsp yoghurt
1 tbsp tahini paste
1 tsp sumac
1 tsp za'tar
1/2 tsp cayenne pepper
1/2 tsp ground coriander
salt & pepper

Heat a large pan over high heat. Add a little oil and add the zucchini stripes and toss until fully coated with oil. Roast until golden brown, it's no problem if there are black burned spots on some points. Set aside. In a large bowl, combine chickpeas with dressing and mix well. When the zucchinis have cooled a little add to the salad and stir until nicely coated with dressing. Adjust seasoning to taste.

I served mine with pita bread and greek yoghurt seasoned with salt and pepper.

If you don't have sumac and za'tar at hand, a good substitution for sumac is a little lemon juice. Za'tar is a blend of arabian thyme, sumac, sesam seeds and salat. Instead I would throw in some common thyme leaves and a little more lemon juice.

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