You may have to adjust the dressing ingredient amounts, depending on the size of your zucchini.

3 zucchini or summer squash, or a combination
1 t salt, optional
2 c cooked garbanzo beans, drained if canned
1 red bell pepper, stemmed, seeded, finely chopped
1 – 2 T lemon juice
2 – 3 T extra virgin olive oil
1/4 – 1/2 t ground cumin
1/4 – 1/2 t  turmeric
1/8 – 1/4 t paprika
3 – 4 T raisins, coarsely chopped
salt, to taste

1. Trim ends of zucchini. Chop into rounds or matchsticks. Either steam for a couple of minutes and let cool or toss with 1 t salt and let sit for hour an hour. If salting, rinse gently and dry before proceeding with recipe.

2. Combine zucchini, garbanzo beans, and bell pepper. Set aside.

3. In a small bowl, whisk together lemon juice, olive oil, cumin, turmeric, and paprika. Add raisins and let stand for 5 minutes. Add salt and toss again. Pour dressing over zucchini mixture and toss again. Refrigerate salad for at least half an hour and up to 3 hours to allow flavor mingling.