Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Charred Courgette + Sumac Chickpea Salad with Garlicky Lemon Yoghurt
A proper summery salad that works just as well as a weeknight lunch as it does alongside a BBQ. Charred, smoky courgette, PLUMP Queen Chickpeas tossed in zingy sumac, sweet petit pois and crisp little gem - all brought together with a garlicky lemon yogurt.
This one loves a barbecue - the charred courgettes are even better cooked on the grill. Go even further + serve alongside some grilled halloumi.
Ingredients
For the salad
1 jar Queen Chickpeas - drained
3 courgettes, quartered lengthways then cut into thirds
2 tbsp olive oil
70g petit pois, defrosted if frozen
2 baby gem lettuces, leaves separated
A large bunch (roughly 30g) of fresh mint and basil, leaves picked
1 tbsp sumac
1 tsp chilli flakes
For the lemony yoghurt dressing
3 heaped tbsp Greek yoghurt or plant-based alternative
The juice of 1 lemon, half the zest
1 garlic clove, finely grated
1 tbsp olive oil
Shop The Recipe
Directions
Brush the courgettes with olive oil and season with a good pinch of salt. Heat a griddle pan over a high heat and cook the courgettes for 3-4 minutes on each side until deeply charred and tender. Set aside.
Meanwhile, toss the drained chickpeas in the sumac and a pinch of salt until evenly coated.
Mix all the dressing ingredients together in a small bowl and season to taste - add more lemon if you like it sharp.
Tumble the charred courgettes, chickpeas, peas and little gem leaves into a large bowl or onto a serving platter. Drizzle over the dressing and scatter with fresh mint, basil and chilli flakes.
More Recipes
Save
Save
Save
Save
Save
Save
