Zucchini and Avocado Salad with Crispy Chickpeas

• 1 zucchini
• olive oil, for sautéing
• salt, to taste
• 1 avocado
• lemon juice, to taste
• 1 cup canned chickpeas
• 1 tsp sweet paprika
• 1/2 red onion
• black pepper, to taste
• 1/4 cup walnuts
• 1/4 cup feta cheese
• 2 tbsp fresh dill
• 2 tbsp green onions
• 1/3 cup thick Greek yogurt
• 1 tbsp extra-virgin olive oil

Mga hakbang

1. 1.Slice the zucchini and sauté in olive oil until golden brown, seasoning lightly with salt. Spread over a serving platter.▶0:36
2. 2.Peel the avocado, cut into half-moon slices and drizzle with lemon juice.▶2:45
3. 3.Arrange the avocado over the zucchini.▶4:19
4. 4.Drain and rinse the chickpeas, then pat dry with paper towels.▶4:36
5. 5.Sauté the chickpeas in olive oil with the sweet paprika and salt over medium heat for 7–10 minutes, stirring occasionally, until golden and slightly crispy.▶5:30
6. 6.Arrange the chickpeas over the avocado.▶6:38
7. 7.Slice the red onion, drizzle with lemon juice and season with salt and black pepper.▶6:53
8. 8.Add the onion as the next layer.▶8:05
9. 9.Lightly toast the walnuts in a skillet, then chop and scatter over the salad.▶8:27
10. 10.Scatter over the feta, dill and green onions.▶9:13
11. 11.Spoon the Greek yogurt over the top and drizzle with the extra-virgin olive oil.▶10:35