shaved summer squash w/greek yogurt, fried chickpeas + za’atar oil

Dousing the chickpeas in the za’atar oil after crisping ensures that they absorb some of that flavor without burning the spices during the crisping process. I tend to use these chickpeas more as a garnish than a full serving of protein, generally allowing for about 1/4 cup [50 g] per person. I also like to cut the summer squash both in rounds and lengthwise for contrast in look and mouthfeel. This dish is a hearty salad and would go well with any sort of grilled meat. You could also add more vegetables like tomatoes or cucumber. The mild (some say bland) nature of summer squash is lifted by using a large variety of herbs. Feel free to add or subtract variety and quantity as desired.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F [200°C] and line a baking sheet with foil. Toss the chickpeas with the chili flakes (if using), a couple of pinches of salt, and several glugs of olive oil until well coated. Spread out on the prepared baking sheet and bake until the chickpeas are golden brown and slightly crisped on the outside, 15 to 20 minutes.

Step 2

In a small frying pan, heat 1/4 cup [60 ml] of olive oil over medium heat until it begins to shimmer. Then remove it from the heat, add the za’atar, and let it steep for at least 10 minutes.

Step 3

Transfer the crisped chickpeas to a medium bowl and coat with the za’atar oil.

Step 4

Whisk the yogurt until smooth and slightly fluffy.

Step 5

Either chop the herbs or pick whole leaves. Toss these with the shaved summer squash, several glugs of olive oil, and a few pinches of salt. Adjust the seasoning as desired.

Step 6

To serve, spoon the whipped yogurt onto a serving platter. Pile the herby squash on top of the yogurt and scatter the chickpeas all over. Drizzle any extra za’atar oil over the whole thing.