Herby Zucchini Chickpea Salad

Zucchini is so delicate that I like to season it gently when I’m cooking. In this recipe, the coriander gives it a nice oomph, and cumin partners nicely with the earthiness from the chickpeas. The lime-spiked yogurt sauce is one of my kitchen go-tos; I make it all the time, as a dip for vegetables or base for a dish like this one (which is also pretty tasty cold for lunch the next day).

Cuisine

Indian

Course

Main Course, Salad

Difficulty

Easy

Duration

1-2 hours

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 4 servings, Chandra Ram, contributed, cook 44 min, dried chickpeas, easy, freshly squeezed lime juice, garlic, ghee or vegetable oil, gluten free, ground coriander, ground cumin, herbs, indian, kosher salt, main course, onion, plain yogurt, prep 10 min, pressure cook, salad, sauté, thinly sliced green onions, vegetarian, water, zucchini

Prep Time

10 min

Cook Time

44 min

Servings

4 servings

Ingredients

1 cup dried chickpeas
3 tsp kosher salt
Water
2 tbsp ghee or vegetable oil
1 onion
2 tsp ground coriander
3 tsp ground cumin
2 tsp garlic
2 Zucchini
2 cups plain yogurt
1 tbsp freshly squeezed lime juice
1/2 cup thinly sliced green onions
1/4 cup herbs

Instructions

Place the chickpeas and 1 teaspoon salt in the inner pot. Add enough water to cover the chickpeas by 3 inches.
Secure the lid and cook on high pressure for 35 minutes.
Once the cooking is complete, let the pressure release naturally. Check the chickpeas to make sure they are soft enough to your liking (if they are still too hard, cook them on high pressure for another 5 minutes). Drain and transfer to a medium bowl.
Wipe the inner pot clean. Using the Sauté function on High, heat the ghee for about 1 minute, until shimmering. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the coriander and 2 teaspoons cumin; cook for 1 minute, until fragrant. Add the garlic and remaining 2 teaspoons salt and cook for 1 minute, until fragrant.
Stir in 1/2 cup water, the zucchini and chickpeas. Secure the lid and cook on high pressure for 2 minutes.
Meanwhile, whisk together the yogurt, remaining 1 teaspoon cumin and lime juice in a small bowl.
Once the zucchini and chickpeas are cooked, quick-release the pressure. Stir in the green onions and herbs. Taste and add more salt if needed. Divide the yogurt between 4 bowls, then top with the chickpea and zucchini mixture; serve.

Notes