Recipe: charred courgette and chickpea salad
This dish can be enjoyed as a side salad or a hearty main meal

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.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Thai fish pie with crispy turmeric potatoes recipe
The Week Recommends Tasty twist on the Lancashire hot pot is given a golden glow
-
Palestine Action: protesters or terrorists?
Talking Point Damaging RAF equipment at Brize Norton blurs line between activism and sabotage, but proscription is a drastic step
-
Trump's strikes on Iran: a 'spectacular success'?
In Depth Military humiliations 'expose the brittleness' of Tehran's ageing regime, but risk reinforcing its commitment to its nuclear program
-
Thai fish pie with crispy turmeric potatoes recipe
The Week Recommends Tasty twist on the Lancashire hot pot is given a golden glow
-
Lovestuck: a 'warm-hearted' musical with a 'powerhouse score'
The Week Recommends Team behind the hit podcast My Dad Wrote a Porno have created a hilarious show about a disastrous viral Tinder date
-
Outrageous: glossy Mitford family drama is full of 'fun, fashion and froth'
The Week Recommends Adaptation of Mary Lovell's biography examines the scandalous lives of the aristocratic sisters
-
F1: The Movie – a fun but formulaic 'corporate tie-in'
Talking Point Brad Pitt stars as a washed up racing driver returning three decades after a near-fatal crash
-
Lost Boys: a 'sobering' journey to the heart of the manosphere
The Week Recommends James Bloodworth examines the 'cranks and hucksters' making money through 'masculine discontent'
-
6 productivity-ready homes with great offices
Feature Featuring an office with a gas fireplace in Oregon and a shared workspace with wraparound windows in Massachusetts
-
Critics' choice: Carrying the flag
Feature The best barbecue in town, Bradley Cooper's cheesesteak restaurant, and more
-
Film review: Materialists
Feature Two suitors seek to win over a jaded matchmaker