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).

 4 servings

1 cup (250 mL) dried chickpeas, rinsed and picked over (see Note)             

3 teaspoons (15 mL) kosher salt, divided                      


2 tablespoons (30 mL) ghee or vegetable oil                

1 onion, chopped                            

2 teaspoons (10 mL) ground coriander               

3 teaspoons (15 mL) ground cumin, divided                  

2 teaspoons (10 mL) minced garlic                                  

2 zucchini, chopped                                    

2 cups (500 mL) plain yogurt                                             

1 tablespoon (15 mL) freshly squeezed lime juice      

1/2 cup (125 mL) thinly sliced green onions                  

1/4 cup (60 mL) chopped herbs (mint, basil, cilantro)

1. Place the chickpeas and 1 teaspoon (5 mL) salt in the inner pot. Add enough water to cover the chickpeas by 3 inches (7.5 cm).

2. Secure the lid and cook on high pressure for 35 minutes.

3. 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. 

4. 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 (10 mL) cumin; cook for 1 minute, until fragrant. Add the garlic and remaining 2 teaspoons (10 mL) salt and cook for 1 minute, until fragrant.

5. Stir in 1/2 cup (125 mL) water, the zucchini and chickpeas. Secure the lid and cook on high pressure for 2 minutes.

6. Meanwhile, whisk together the yogurt, remaining 1 teaspoon (5 mL) cumin and lime juice in a small bowl.

7. 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.

Note: If you have cooked chickpeas on hand, skip ahead to step 4.