by gingerroot
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Expand1 small zucchini, scrubbed Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 1/2 tablespoon extra-virgin olive oil Ask a question about this ingredient
1/2 teaspoon curry powder Ask a question about this ingredient
2 cups cooked chickpeas, drained and rinsed in a colander (canned are okay) Ask a question about this ingredient
3 tablespoons Italian parsley, minced Ask a question about this ingredient
3 tablespoons cilantro (including tender stems), minced Ask a question about this ingredient
1 tablespoon Greek yogurt Ask a question about this ingredient
Scant 1 teaspoons lemon juice Ask a question about this ingredient
1 scallion, finely sliced Ask a question about this ingredient
1/4 cup green apple, small dice Ask a question about this ingredient
Trim stem end of zucchini and discard. Halve lengthwise. Quarter each zucchini half lengthwise, making skinny wedges and chop.
Ask a question about this stepHeat oil over medium heat in small sauté pan. Add garlic and cook, stirring until fragrant, about 1 minute. Add zucchini and sauté till zucchini begins to soften, about five minutes.
Ask a question about this stepAdd curry powder and season with a pinch of sea salt, stirring to combine. Cook for 1 minute more. Take pan off heat and set aside.
Ask a question about this stepTransfer chickpeas from colander to a medium sized bowl. Add parsley, cilantro, yogurt, lemon juice, scallions and green apple.
Ask a question about this stepFold curried zucchini into chickpea mixture. Stir to combine, seasoning with salt and black pepper to taste. Cover bowl with plastic wrap and chill at least 1 hour.
Ask a question about this stepWhen ready to serve, allow salad to sit out a bit to take chill off and enjoy!
Ask a question about this stepSo glad you enjoyed it, AEC! Thanks for letting me know. Have a great weekend.
Added a couple of small medium-hot chili peppers and some spinach (just because I had it) and this was delicious. Thanks! Good recipe for a hot day.
Yum! I love your addition of chili and spinach. I'm happy you enjoyed this. Thanks so much for letting me know!
Looks delicious,with many flavor and texture contrasts.
Thank you! It is a perfect salad for summer. : )
Love the contrasting flavors in this salad and the addition of curry !
I have all the ingredients, so I think that I will make this tonight. Bravo!
Hope you enjoy it.
What a GREAT recipe; made it last night, I didn't have curry so I used garam marsala with a pinch of clove and red pepper mixed in. I will make this again for sure. I agree with bistro_gal...would be great for potlucks!
Thanks, lapadia, I'm happy you liked it. Garam masala is a great sub for curry powder.
What a wonderful, healthy salad! I made it for lunch today and it will definitely be something that I make again. It would work great for potlucks. Thank you for sharing this creative combination of flavors.
Thanks bistro_gal! I'm so glad you enjoyed it. I love the contrast of sweet and tart with warm and nutty.
I love curried chickpeas as snack, but i had never thought about the addition of the tart apple, that pop of flavor is a great idea
Thanks! Let me know what you think if you try it...the tart apple provides a nice contrast to the mellow sweetness of the sauteed zucchini.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
So, so good. I used garam masala, too, because that was on hand. Making again this weekend to take to our block party. I'm sure it will be a hit!