Recipe: charred courgette and chickpea salad

A plate of charred courgette salad with chickpeas

Tuck into this zesty summer salad

(Image credit: Joe Woodhouse)

published 9 July 2023

This recipe is a great dish for summer, says Amelia Christie-Miller, founder of Bold Bean Co. You could serve it as a side at a barbecue, but it is tasty and hearty enough to hold its own as a lunch. Feeds 2 to 3 people.

Ingredients

700g jar chickpeas or 2 x 400g cans chickpeas, drained
4 tbsp olive oil
2 tbsp sumac
3 courgettes, quartered lengthways, then chopped into thirds
2 baby gem lettuces
large bunch of mint, leaves picked
1 tsp dried chilli flakes (optional)
salt and black pepper

For the lemony yoghurt dressing:

juice of 1 lemon
3 tbsp Greek, natural or plant-based yoghurt
1 garlic clove, crushed
1 tbsp olive oil

Method

Preheat the oven to 200°C/400°F/gas mark 5.
Rinse the chickpeas, then tumble into a roasting tray and pat dry. Drizzle with 2 tbsp of olive oil, then sprinkle over the sumac. Season and toss well. Roast for 25-30 mins until golden.
Brush the courgettes with the remaining 2 tbsp of olive oil and season. Heat a griddle pan over a high heat and add the courgettes. Griddle for around 2 mins on each side until they have deep char marks.
While the courgettes are cooking, mix all the dressing ingredients in a bowl and season to taste.
To assemble, toss the courgettes, chickpeas and lettuce leaves together in a salad bowl, then drizzle over the yogurt dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for some heat, and serve.

Taken from “Bold Beans: Recipes to Get Your Pulse Racing” by Amelia Christie-Miller, published by Kyle Books at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.