Ingredients
1 1/2 lb. (about 3) zucchini, quartered lengthwise and thinly sliced
1/2 tsp. kosher salt
3 tbsp. mayonnaise
1/3 c. whole Greek yogurt
4 tsp. Dijon mustard
1 1/2 tsp. honey
1/4 c. mint leaves, finely chopped
Juice and zest of ¼ lemon
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 large shallot, minced
Juice of ¾ lemon
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
1 (15.5-oz.) can chickpeas, rinsed and drained
Crumbled feta, for serving
Crushed red pepper flakes, for serving
Preparation
Step 1In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well.Step 2Meanwhile, make dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined.Step 3Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let sit 10 minutes.Step 4Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.
Raw zucchini when eaten straight can be a bit astringent: it seeps out little beads of moisture that can leave a slight soapy feel on your tongue. Lightly salting sliced zucchini for 15 to 20 minutes transforms that soft-tender but astringent raw zucchini into a crisp-tender seasoned zucchini. While you wait for that zucchini to drain off a bit of liquid, move on to making your creamy minty yogurt dressing and tart, crunchy minced shallot quick pickles. Cheese or no cheese, this salad is here for you on the hottest of days. You can even cut your zucchini into different kinds of shapes—whatever makes you happy! If you’ve made this recipe, please be sure to drop us a comment down below and let us know how you liked it!
