Find your recipes and restaurants here

Lemony roast courgette and chickpea salad

Recipe from: 09 January 2015
recipes, vegetarian, salad

Ingredients 10
Servings 2
Time 00:10


  • 200
    (or about 4 medium) courgettes, (zucchini)
  • 1/2
    olive oil
  • 1
    tin chickpeas (in water)
  • 1
    lemon zest
  • 1
    lemon juice
  • 1
    chopped fresh mint
  • 1
    chopped fresh parsley
  • 1
    chopped fresh chilli (optional)
  • salt and freshly ground black pepper
  • feta or goats cheese, roughly crumbled (optional)


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.

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

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.
Recipe reprinted with permission of Sarah Graham. To see more recipes, please click here.

Read more on: vegetarian  |  salad  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.