Name: Ginger-Tahini Yogurt Bowl with Zucchini and Chickpeas
Yield: 4
Ingredients: 2 cups Real California 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