A lettuce salad studded with spiced chic peas, grilled zucchini spears and a green tahini dressing
Ingredients
Spiced chic peas
- 1 can chic peas
- 3 tbsp olive oil
- 1 teaspoons turmeric
- 1 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
Grilled zucchini
- 3 small to medium zucchini
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
Dressed salad greens
- 12-16 oz mixed salad greens
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
Instructions
Spiced chic peas
- Drain the canned chickpeas and rinse with cold water. Shake dry and leave in the colander to drain any excess water.
- Heat the oil in a large skillet until simmering. Add the spices and fry taking care not to let them burn.
- Add the chickpeas and fry until lightly toasted and coded with the spices. Remove some heat and allow to cool to room temperature.
Grilled zucchini
- First cut the top and bottom off of the zucchini. Next cut into about 2 inch long segments.
- Slice each segment in half lengthwise, then slice each half into 3-4 wedges lengthwise.
- Place over a preheated grill and grill until dark grill marks are present.
- Flip onto the ungrilled cut side and grill until dark grill marks are present.
Assemble salad
- Whisk the olive oil, vinegar, and salt together.
- Toss with the mixed greens.
- Arrange the greens on a platter.
- Scatter the spiced chic peas and the grilled zucchini over the mixed greens.
- Dollop the green tahini sauce over the salad, and enjoy!
