Chickpea Salad with Sautéed Zucchini | Hearty Middle Eastern Lunch
(0)
25 min
Quick
Sezamo
O salată caldă din Orientul Mijlociu, ideală pentru prânz sau cină: năut rumenit aromat cu chimion, felii aurii de dovlecei sotați, roșii cherry dulci și un sos cremos de iaurt cu mentă proaspătă.
Ingredients
Preparation method
Preparing the vegetables and dressing
Drain and rinse the canned chickpeas, then pat them dry thoroughly with a paper towel so they turn crispy when sautéed. Wash the zucchini and slice them into medium-thick rounds or half-moons. Cut the cherry tomatoes in half.
In a small bowl, mix the Greek yogurt with the finely minced garlic, the freshly squeezed juice of half a lemon, a pinch of sea salt, and a few finely chopped mint leaves. Set the dressing aside to allow the flavors to meld.
Pan-sautéing
In a large, deep skillet, lightly toast the dry pine nuts for 1-2 minutes until golden and fragrant, then transfer them to a plate.
Chef's tip
For particularly flavorful and crispy chickpeas, ensure they are thoroughly dried before adding them to the hot pan with olive oil.
You can serve the salad alongside warm Lebanese flatbreads or crusty whole-wheat bread.
50 min
Under an hour
