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Home / Recipes
bean-recipe-charred-courgette-chickpea-salad-with-garlicky-herby-yogurt-boldbeanco
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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.

Feeds: 3-4
Takes: 20 minutes
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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

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

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.

2

Meanwhile, toss the drained chickpeas in the sumac and a pinch of salt until evenly coated.

3

Mix all the dressing ingredients together in a small bowl and season to taste - add more lemon if you like it sharp.

4

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.

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