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    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

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    Vegan Option

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    Gluten-Free Option

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    Dairy-Free

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Rated 4.4 by 18 users.

Grilled Courgette + Chickpea Salad with Lemony Yoghurt

Feeds: 2
Takes: 35 minutes
V Ve* G

Ingredients

For the Yoghurt Dressing

Juice of 1 Lemon

3 tablespoons of yoghurt, or vegan alternative

1 garlic clove, grated

1 tablespoon olive oil

 For the chickpeas

2 teaspoons of sumac

1 tablespoon of Olive Oil

1 jar of Queen or Organic Chickpeas, 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

Shop The Recipe

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

Directions

1

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.

2

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.

3

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.

4

Layer the whole salad together with fresh mint leaves and chilli flakes.

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