Herby Zucchini Chickpea Salad

By: The Complete Indian IP Cookbook by Chandra Ram

Herby Zucchini Chickpea Salad
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course, Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["If you have cooked chickpeas on hand, skip ahead to step 4."]
cuisine icon Keywords
1-2 hours, 4 servings, 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 icon Prep Time
10 min
cook icon Cook Time
44 min

serving icon 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.
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