Fresh Garbanzo Bean And Grilled Zucchini Salad

• 1 cup shelled fresh garbanzo beans
• 1 medium zucchini
• 2 large handfuls baby spinach leaves
• 2 tablespoons fresh lemon juice
• 4 tablespoons olive oil, plus more for oiling the zucchini
• 1/2 teaspoon cumin seeds
• salt and pepper to taste
• 4 ounces feta cheese, crumbled
• 6-8 mint leaves, thinly sliced

1. Prepare the dressing. Toast the cumin seeds in a dry hot skillet. Crush slightly with a mortar and pestle. Combine with the lemon juice, olive oil, and a pinch of salt and grind of pepper and whisk until emulsified.
2. Rinse the spinach leaves and chop into 1/2 inch strips. Toss well with half of the dressing, and arrange on a platter.
3. Cut the stem and blossom ends off the zucchini and slice lengthwise into 1/4 inch slices. Brush with olive oil and sprinkle with salt and pepper. Grill over a medium hot grill about 3 minutes per side until soft and just slightly charred. Layer over the dressed spinach leaves.
4. Steam the shelled garbanzo beans for 2 minutes until they are a brilliant green. Layer them on top of the grilled zucchini. Sprinkle over the crumbled feta cheese, pour over the rest of the dressing, and top with the mint leaves slices.

garbanzo beans, zucchini, lemon juice, olive oil, cumin seeds, salt, feta cheese, mint

Taken from food52.com/recipes/18205-fresh-garbanzo-bean-and-grilled-zucchini-salad (may not work)