Ginger-Tahini Yogurt Bowl with Zucchini and Chickpeas - Patricia Bannan, MS, RDN

Ingredients

• 2 cups nonfat plain yogurt
• 1 inch fresh ginger, (about 1 tablespoon), peeled and minced
• 1 tablespoon tahini
• 1/2 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 cup chickpeas (freshly cooked or canned), rinsed and drained
• 1/2 teaspoon ground paprika
• 2 small zucchini, thinly sliced into rounds
• 2 green onions, thinly sliced
• 1 cup fresh cilantro leaves
• 1/2 tablespoon sesame seeds