Grilled Zucchini and Chickpea Salad with Minted Yogurt Dressing

Ingredients

• •2 medium zucchinis, sliced lengthwise
• •1 tablespoon olive oil
• •1 teaspoon salt
• •1/2 teaspoon ground black pepper
• •1 (15-ounce) can chickpeas, drained and rinsed
• •1/4 cup fresh mint leaves, chopped
• •1/4 cup fresh parsley, chopped
• •1 small red onion, thinly sliced
• •1/2 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 clove garlic, minced
• •1/4 teaspoon ground cumin
• •1/4 teaspoon smoked paprika (optional)

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat.

2. 2

   Brush the zucchini slices with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.

3. 3

   Grill the zucchini slices for 2-3 minutes on each side, or until they have softened and developed charred grill marks. Remove from the grill and let cool slightly.

4. 4

   In a large mixing bowl, combine the chickpeas, chopped mint, chopped parsley, and thinly sliced red onion. Set aside.

5. 5

   In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, ground cumin, smoked paprika (if using), and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste and set the dressing aside.

6. 6

   Cut the grilled zucchini slices into bite-sized pieces and add them to the chickpea mixture. Toss gently to combine.

7. 7

   Drizzle the minted yogurt dressing over the salad and toss lightly to ensure everything is coated evenly.

8. 8

   Transfer the salad to a serving platter or bowl, and garnish with a drizzle of olive oil and extra fresh mint or parsley if desired.

9. 9

   Serve immediately as a light meal or side dish. Enjoy!