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.
- 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
- 1 can chickpeas
- 2 tbsp olive oil
- ¼ cup sesame seeds
- 1 tbsp za'atar
- 1 pinch salt if za'atar has no salt
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!