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Prep Time: 5 mins | Cook Time: 5 mins | Serves: 4

Ingredients

• 2 zucchini, sliced thinly

• 2 c cooked chickpeas (or 1 can low-sodium), drained

• 1 /8 tsp ground cumin

• 1 small shallot, thinly sliced

• 2 Tbsp red wine vinegar

• 1 Tbsp zaatar

• 2 Tbsp olive oil

• ½ sweet onion, sliced thinly

• ½ c fresh mint, chopped

• ½ c fresh dill, chopped

• ½ c fresh cilantro, chopped

Lemon Tahini Sauce

• ½ c plain yogurt*

• 2 Tbsp tahini

• 2 Tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp olive oil

• ½ tsp kosher salt

• ½ tsp black pepper

• 1 tsp sumac

Directions

1. Blanch the zucchini: 1 minute in boiling water then immediately cooled down. Then combine all ingredients for the Lemon Tahini Sauce and mix well.

2. In a small bowl, mix chickpeas, cumin, shallot, vinegar.

3. Put a plate over the bowl and microwave until shallot is wilted and chickpeas are warm, about 1-2 minutes. Mix in the zaatar, then let the mixture cool. Combine with onion, mint, dill, and cilantro.

4. Serve tossed in Lemon Tahini Sauce. Sprinkle with more sumac to taste.

Notes

• *For a dairy free option, use plant-based yogurt.

Nutrition: (per serving) Calories: 290 kcals | Total Fat: 15 g | Saturated Fat: 2 g | Sodium: 350 mg | Carb: 30 g | Protein: 12 g | Fiber: 8 g | Calcium: 140 mg | Iron: 3 mg | Potassium: 500 mg.

Providence Heart Guide 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org