3/4 lb. small new potatoes, quartered
16 oz can chickpeas, rinsed & drained
2 garlic cloves, coarsely chopped
2 Tbls plus 2 tsp red wine vinegar
1.5 tsp sweet smoked paprika
1/2 cup olive oil
4 portobello mushroom caps (1 lb)
3 zucchini (1 lb total), sliced lengthwise 1/2″ thick
1/2 bunch fresh basil, leaves shredded & stems discarded
1. In a large pot of boiling, salted water, cook the potatoes until fork-tender, about 7 minutes. Drain & transfer to a large serving bowl. Add the 1.5 cups chickpeas.
2. Using a blender, puree the remaining chickpeas, garlic, vinegar & paprika with 2 Tbls water. Pour in the olive oil in a slow, steady stream, processing until combined; season to taste with salt. Pour 1/4 cups dressing over the potato mixture & toss.
3. Preheat a grill or grill pan to high. Brush some remaining dressing on the mushrooms & zucchini, then season with s & p. Grill the mushrooms & zucchini for 1 minute per side and transfer to a cutting board. Grill the mushrooms gill side up for 2 minutes; rotate 90 degrees & grill for 2 minutes more, then flip & grill until slightly charred, about 1 minute more.
4. Chop the zucchini & mushrooms into 1/2″ cubes & add to the potato mixture. Add the basil & season with s & p; toss to combine. Serve with remaining dressing on the side.