Herby Zucchini Chickpea Salad
Zucchini is so delicate that I like to season it gently when I’m cooking. In this recipe, the coriander gives it a nice oomph, and cumin partners nicely with the earthiness from the chickpeas. The lime-spiked yogurt sauce is one of my kitchen go-tos; I make it all the time, as a dip for vegetables or base for a dish like this one (which is also pretty tasty cold for lunch the next day).
Servings Prep Time
4servings 10minutes
Cook Time
44minutes
Servings Prep Time
4servings 10minutes
Cook Time
44minutes
Ingredients
  • 1cup dried chickpeasrinsed and picked over (see note)
  • 3tsp kosher saltdivided
  • Water
  • 2tbsp ghee or vegetable oil
  • 1 onionchopped
  • 2tsp ground coriander
  • 3tsp ground cumindivided
  • 2tsp garlicminced
  • 2 Zucchinichopped
  • 2cups plain yogurt
  • 1tbsp freshly squeezed lime juice
  • 1/2cup thinly sliced green onions
  • 1/4cup herbschopped (mint, basil, cilantro)
Instructions
  1. Place the chickpeas and 1 teaspoon salt in the inner pot. Add enough water to cover the chickpeas by 3 inches.
  2. Secure the lid and cook on high pressure for 35 minutes.
  3. Once the cooking is complete, let the pressure release naturally. Check the chickpeas to make sure they are soft enough to your liking (if they are still too hard, cook them on high pressure for another 5 minutes). Drain and transfer to a medium bowl.
  4. Wipe the inner pot clean. Using the Sauté function on High, heat the ghee for about 1 minute, until shimmering. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the coriander and 2 teaspoons cumin; cook for 1 minute, until fragrant. Add the garlic and remaining 2 teaspoons salt and cook for 1 minute, until fragrant.
  5. Stir in 1/2 cup water, the zucchini and chickpeas. Secure the lid and cook on high pressure for 2 minutes.
  6. Meanwhile, whisk together the yogurt, remaining 1 teaspoon cumin and lime juice in a small bowl.
  7. Once the zucchini and chickpeas are cooked, quick-release the pressure. Stir in the green onions and herbs. Taste and add more salt if needed. Divide the yogurt between 4 bowls, then top with the chickpea and zucchini mixture; serve.
Recipe Notes

If you have cooked chickpeas on hand, skip ahead to step 4.