Zucchini. Chickpea. Currant.

Friday | 10.28.2016


  • 2 tbsp. grated zucchini
  • 1 tbsp. grated cucumber
  • 1 tbsp. Greek yogurt
  • 1 tbsp. finely chopped fresh mint
  • 1 tbsp. currants
  • 3 tbsp. cooked chickpeas
  • Olive oil
  • salt, pepper


Once the cucumber and zucchini are grated, collect them in a paper towel and squeeze out as much juice as you can. Mix with some olive oil and add to a mason jar. Mix the chickpeas and mint and add to jar. Season the yogurt with salt and pepper and layer on top. Sprinkle with currants.