1 x 700g jar of Bold Bean Co Queen or Organic Chickpeas (or 2 x 400g tins), drained + patted dry
For the salad
2 medium courgettes, sliced or mandolined lengthways (you’re looking for long ribbon shapes)
1 bunch of mint (roughly 15g), leaves roughly chopped
1 baby gem lettuce or 1 pack of salad leaves or rocket
1 tsp chilli flakes
Directions
Preheat the oven to 200C. Tumble the chickpeas into a large roasting tray. Smother in olive oil and sumac, roast in the oven for 25-30 minutes until super crispy.
Meanwhile, brush the courgettes with olive oil, some salt and in batches, fry in a griddle pan until char marks show, roughly 2 minutes on each side.
While the courgettes are cooking, make the dressing. Add all of the dressing ingredients to a bowl and mix to combine. Season to taste, adding more lemon if desired.
Layer the whole salad together with fresh mint leaves and chilli flakes.
Tiggy, aka @tiggys.kitchen is one of our founder, Amelia's, OLDEST friends. They grew up next door to one another + both became pretty obsessed with food!
Tiggy cooks up veg-centric food + buys locally where possible. Give her a follow to keep up to date with nutritious, DELICIOUS + seasonal recipes.
