Name: Grilled Courgette + Chickpea Salad with Lemony Yoghurt
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern Inspired
Ingredients: Juice of 1 Lemon; 3 tablespoons of yoghurt, or vegan alternative; 1 garlic clove, grated; 1 tablespoon olive oil; 2 teaspoons of sumac; 1 tablespoon of Olive Oil; 1 jar of Queen or Organic Chickpeas, drained + patted dry; 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

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Grilled Courgette + Chickpea Salad with Lemony Yoghurt

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Grilled Courgette + Chickpea Salad with Lemony Yoghurt

Rated 4.5 stars by 6 users

Servings

Cook Time

35 minutes

Author:

Tiggy Willett

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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

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.