First posted: Nov 19, 2012

Lemony Roast Courgette and Chickpea Salad


This is a great quick-fix little number, and if you’re anything like me then you almost always have a can of chickpeas gathering dust in the pantry cupboard. Not because they’re unloved in our house, just because there’s always something fresher with a shorter shelf-life that demands to be cooked and eaten as a matter of great urgency of course. Like this Summery Panzanella Salad, with fresh home-grown basil and tomatoes; or these Quick Clementine Sponge Puddings. Whatever the reasons for any perceived procrastination, I’m very glad that I did finally get round to making this again. It’s a very hearty accompaniment to (dare I say it) a ready-roasted store bought chicken, or quick flash-fried chicken breasts, although that said it more than holds its own as a delicious Meat Free Monday hero too.



Cooks in:        Serves:2

  • 200g (or about 4 medium) courgettes, (zucchini)
  • ½ Tbsp olive oil
  • 1 tin chickpeas (in water)
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp chopped fresh mint
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh chilli (optional)
  • Salt and freshly ground black pepper
  • Feta or goats cheese, roughly crumbled (optional)

What to do

1. Pre-heat your oven to the grill setting. Top and tail the courgettes and then slice into ½ cm slices on the diagonal. Drizzle over the olive oil, season with salt and pepper and then toss gently to make sure they are all well coated.

2. Grill the courgettes for 15 minutes or until just slightly charred and cooked through, turning half way.

3. Place the cooked courgettes in a serving bowl, and add in the chickpeas, lemon zest and juice, herbs, chilli, cheese if you are using and an extra drizzle of olive oil. Mix together gently, check for seasoning and serve as soon as possible.

Photo from 'Smitten' by Warren Heath.

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