Zucchini and Yoghurt Dip with Za'atar Chickpeas
This Zucchini and Yoghurt Dip with fried Za'atar spices chickpeas is bright, light and flavourful lunch idea.
Ingredients
- 2 medium size zucchini's
- 1 cup vegan plain greek style yoghurt
- 2 cloves garlic
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
Za'atar chickpeas
- 1 can chickpeas
- 2 tbsp olive oil
- ¼ cup sesame seeds
- 1 tbsp za'atar
- 1 pinch salt if za'atar has no salt
Instructions
- Grate the zucchini and saute in olive oil until it's cooked and slightly browned.
- Let it cool down and mix with vegan yoghurt, minced garlic, black pepper and salt. Mix well until creamy dip consisntency.
- In a frying pan heat up 2 tbsp olive oil and add drained chickpeas together with za'atar and sesame seeds.
- Fry until golden and crispy mixing occasionaly.
- Serve it over the yoghurt dip and garnish with more olive oil and some fresh parsley. Enjoy!