Summer Squash Ribbons, Chickpeas, and Marcona Almonds with Smoky Paprika Dressing
Makes 6 servings
8 medium green and yellow zucchini
2 cups cooked chickpeas
1/2 cup marcona (or toasted regular) almonds, chopped coarsely
8-10 mint leaves, torn
Flake sea salt (Maldon or other kind)
Smoky Paprika Dressing:
1/4 olive oil
2 tablespoons sherry vinegar
2 1/2 teaspoons smoked or sweet paprika
Freshly ground pepper
1. Trim the ends off the squash. Using a vegetable peeler, cut the squash lengthwise into very thin strips.
2. To make the dressing, whisk together olive oil, vinegar, paprika, a pinch of salt, and a grind of pepper.
3. Toss zucchini and chickpeas in a bowl with dressing and let stand for at least 15 minutes. Place small mounds of the mixture on plates and sprinkle with almonds and mint. Add a generous pinch of flake sea salt to each serving.