Za'atar Zucchini with Crispy Chickpeas and Lemon Yogurt
Ingredients
- 1½ poundszucchini
- 1 can (15 oz)chickpeas (drained and patted dry)
- 3 tablespoonsolive oil
- 1½ tablespoonsza'atar
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¾ cupplain Greek yogurt
- 1lemon
- 1garlic clove
- ¼ cupfresh mint
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut 1.5 pounds zucchini in half lengthwise, then cut each half into 1/4-inch half-moons.
- 02
Drain and pat dry 1 can chickpeas.
- 03
Mince 1 garlic clove and juice 1 lemon.
- 04
Roughly chop 1/4 cup fresh mint.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add drained chickpeas and cook, stirring occasionally, for 5–7 minutes until golden and crispy. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer to a plate.
- 02
Cut zucchini in half lengthwise, then cut each half into 1/4-inch half-moons. Add remaining 1 tablespoon olive oil to the skillet and increase heat to high. Working in batches if needed, sear zucchini without stirring for 2–3 minutes per side until golden. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 03
While zucchini cooks, whisk yogurt with minced garlic, juice of 1 lemon, and 1/4 teaspoon salt. Set aside.
- 04
Return chickpeas to the skillet with zucchini and toss to combine. Sprinkle with za'atar and red pepper flakes. Cook for 1 minute to toast the spices.
- 05
Transfer to a serving plate. Drizzle yogurt sauce over the top and scatter mint leaves. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For deeper warmth, toast the za'atar in the skillet for 30 seconds before serving. Squeeze extra lemon at the table for brightness.
This dish is best served warm or at room temperature. For extra richness, use labneh instead of Greek yogurt.