Curried Zucchini, Chickpea And Green Apple Salad

• 1 small zucchini, scrubbed
• 2 cloves garlic, minced
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon curry powder
• 2 cups cooked chickpeas, drained and rinsed in a colander (canned are okay)
• 3 tablespoons Italian parsley, minced
• 3 tablespoons cilantro (including tender stems), minced
• 1 tablespoon Greek yogurt
• scant 1 teaspoons lemon juice
• 1 scallion, finely sliced
• 1/4 cup green apple, small dice
• sea salt
• Ground black pepper

1. Trim stem end of zucchini and discard. Halve lengthwise. Quarter each zucchini half lengthwise, making skinny wedges and chop.
2. Heat oil over medium heat in small saute pan. Add garlic and cook, stirring until fragrant, about 1 minute. Add zucchini and saute till zucchini begins to soften, about five minutes.
3. Add curry powder and season with a pinch of sea salt, stirring to combine. Cook for 1 minute more. Take pan off heat and set aside.
4. Transfer chickpeas from colander to a medium sized bowl. Add parsley, cilantro, yogurt, lemon juice, scallions and green apple.
5. Fold curried zucchini into chickpea mixture. Stir to combine, seasoning with salt and black pepper to taste. Cover bowl with plastic wrap and chill at least 1 hour.
6. When ready to serve, allow salad to sit out a bit to take chill off and enjoy!

zucchini, garlic, extravirgin olive oil, curry powder, chickpeas, italian parsley, cilantro, greek yogurt, lemon juice, scallion, green apple, salt, ground black pepper

Taken from food52.com/recipes/5441-curried-zucchini-chickpea-and-green-apple-salad (may not work)