- 2 zucchinis, sliced 1/2 inch thick
- 1 can chickpeas, drained
- 1 tablespoon tahini
- 1 tablespoon yogurt
- a handful of sun-dried tomatoes, roughly chopped
- a few sprigs of fresh herbs, mint, dill, or parsley works
- drizzle of olive oil
- pinch of salt
- pinch of black pepper
Toss the chickpeas with a little olive oil, salt and pepper, transfer to a baking sheet, and roast at 350˚F until golden.
Toss the zucchini with olive oil, salt, and pepper and grill over high heat in a griddle pan on both sides until nicely colored.
For the dressing mix the tahini and yoghurt with a tablespoon of water and salt to taste.
Assemble the zucchini and chickpeas on a plate, drizzle with the tahini dressing and top with sun-dried tomatoes and fresh herbs.