Roasted Zucchini Salad with Yogurt Tahini Sauce
This Roasted Zucchini Salad is a delicious and nutrient-rich dinner. Perfect if you're looking for something plant-based and full of flavor. It's especially great during the summer months when zucchini is in season, but it's honestly a favorite any time of year!
Equipment
- 2 sheet pans
- 1 blender or food processor
Ingredients
For Zucchini & Yellow Squash
- 2 zucchini
- 2 yellow summer squash
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
Chickpeas and Potatoes
- 1 (15 oz) can chickpeas, also known as garbanzo beans
- 1 lb baby red potatoes 16 oz
- 2 tablespoon extra virgin olive oil you'll use half for the potatoes & half for the chickpeas
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Tahini Yogurt Sauce
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For Assembling
- 2 tablespoon fresh basil, chopped
- arugula or greens of choice optional
- feta cheese optional
Instructions
- Preheat oven to 425℉/220°C. Line 2 rimmed baking sheets with parchment paper and spray with oil. Prep everything by dicing the potatoes and cut the zucchini and yellow squash into half moons. Rinse and drain chickpeas and dry with a paper towel, discarding the skins that come loose.
- Combine the seasonings listed for the chickpeas & potatoes in a small bowl. Spread the potatoes in an even layer on the baking sheet. Toss them in 1 tablespoon of the olive oil and half the seasoning blend. Roast 15 minutes to give them a head start on the chickpeas.
- Toss the chickpeas with remaining olive oil and seasoning blend. Add the chickpeas to the sheet pan with the potatoes and bake another 20-25 minutes until the potatoes are golden brown.
- Add the zucchini and yellow summer squash to the other baking sheet. Toss with olive oil and seasonings. Roast in the preheated oven for 12-15 minutes.
- While the veggies and chickpeas roast, make your tahini yogurt sauce by blending the ingredients in a food processor or blender until smooth, about 40-60 seconds using a spatula to push down the sides as needed. Add a tablespoon at a time of water until it reaches your desired consistency.
- Assemble by adding the yogurt tahini sauce, arugula or other greens (optional), zucchini + squash, potatoes, and chickpeas. Top with basil or parsley and feta cheese. Squeeze lemon on top.
- Hint: if you want, you can use grilled zucchini and squash instead!
Video
Notes
*suggestion for serving (makes 4 bowls): 2 heaping tablespoon tahini yogurt sauce, ~¾ c potato chickpea mixture, ~1 c zucchini & yellow squash mixture, arugula, basil, feta to taste.
Expert Tips
- Chop the vegetables into relatively evenly sized pieces to help them cook evenly.
- Mix the spices together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Arrange the potatoes, zucchini and squash in a single layer on the baking sheet or baking dish. This allows the air in the oven to circulate around the veggies to cook them thoroughly.
- Toss the veggies about halfway through cooking to make sure they cook evenly.
- Rinse and dry the chickpeas before adding oil and spices. This will help create the crispy texture that makes them so delightful to crunch on.
- If you prefer a thinner consistency for the tahini yogurt sauce, add a little bit of water to thin it out.
- Use fresh squeezed lemon instead of lemon juice from the bottle for the best flavor.
- Meal Prep: Meal prep ahead of time by chopping your vegetables. Store them in an airtight container until you're ready to roast them! You can also make the dressing in advance.
- Storage for Roasted Vegetables - store roasted zucchini, yellow squash, and potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Roasted Chickpeas - store roasted chickpeas in an airtight container or small jar at room temperature for up to 7 days. Store with the lid loosened to allow air to circulate. This will help them maintain their crispiness.
- Storage for Tahini Yogurt Sauce - store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single serve dressing containers for on-the-go.
Nutrition
Serving: 1bowl* (see notes)Calories: 510kcalCarbohydrates: 50gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 950mgFiber: 9gSugar: 8g
Tried this recipe?Let us know how it was!