Charred Zucchini and Chickpea Salad with Lemon Tahini Dressing and Crispy Shallots

Ingredients

• •2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• •1 cup canned chickpeas, drained and rinsed
• •2 medium shallots, thinly sliced
• •1/4 cup cornstarch
• •1/3 cup olive oil, divided
• •1/4 teaspoon smoked paprika
• •Salt, to taste
• •Black pepper, to taste
• •2 tablespoons tahini
• •1/4 cup fresh lemon juice
• •1 tablespoon honey (or maple syrup for vegan option)
• •2 tablespoons water (as needed for dressing consistency)
• •1/4 cup fresh parsley, chopped (optional garnish)
• •1/4 cup fresh mint leaves, chopped (optional garnish)

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.

2. 2

   Grill the zucchini slices on both sides until charred and tender, about 2-3 minutes per side. Remove and set aside.

3. 3

   In a small bowl, toss thinly sliced shallots with cornstarch until fully coated.

4. 4

   Heat 1/3 cup olive oil in a small skillet over medium heat. Fry the shallots until golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt while warm.

5. 5

   In a small bowl, whisk together tahini, lemon juice, honey (or maple syrup), smoked paprika, a pinch of salt, and 2 tablespoons of water. Adjust the consistency with more water, if needed, until the dressing is smooth and pourable.

6. 6

   In a large mixing bowl, combine grilled zucchini, chickpeas, and half of the crispy shallots. Toss gently to combine.

7. 7

   Drizzle the lemon tahini dressing over the salad and toss lightly to ensure everything is coated.

8. 8

   Transfer the salad to a serving platter or bowl. Top with the remaining crispy shallots and garnish with chopped parsley and mint, if desired.