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Roasted Zucchini Salad with Yogurt Tahini Sauce

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A vibrant and healthy roasted vegetable salad topped with a creamy tahini yogurt sauce, perfect for a light lunch or dinner.

Ingredients

Vegetables

  • 2 pieces zucchini (cut into half moons)
  • 2 pieces yellow summer squash (cut into half moons)
  • 1 Tbsp extra virgin olive oil (for roasting)
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp kosher salt (more to taste)
  • ½ tsp black pepper
  • 1 15 oz can chickpeas (drained and rinsed)
  • 1 lb baby red potatoes (diced)
  • 2 Tbsp extra virgin olive oil (half for potatoes, half for chickpeas)
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper

Sauce

  • 1 cup plain Greek yogurt
  • ¼ cup tahini
  • 1 large lemon (juiced, about ¼ cup of lemon juice)
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic (minced)
  • ½ tsp ground cumin
  • ½ tsp salt
  • 2 Tbsp fresh basil (chopped)

Optional greens and cheese

  • arugula or greens of choice (optional)
  • feta cheese (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Line baking sheets with parchment and spray with oil.
  • Dice potatoes, cut zucchini and squash into half moons. Toss potatoes with half the olive oil and seasonings, roast 15 minutes.
  • Add chickpeas to the sheet with potatoes, toss with remaining oil and seasonings, roast 20-25 minutes until golden.
  • Meanwhile, toss zucchini and squash with olive oil and seasonings, roast 12-15 minutes.
  • Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth. Add water to desired consistency.
  • Assemble the salad by combining roasted veggies, chickpeas, greens, top with basil, feta, and lemon juice.

Notes

You can grill the zucchini and squash instead of roasting for a smoky flavor.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Zucchini