Charred Courgette and Chickpea Salad with Lemony Yogurt

by Bold Bean Co

This recipe is such a great summery dish. It's perfect as a side to a barbecue, but tasty and hearty enough to hold its own as a lunch. The simplicity of the recipe allows the sumac- roasted chickpeas to shine through and take centre stage we can almost guarantee there will be no leftovers.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C/400°F/gas mark 6.

Step 2

Rinse the chickpeas, then tumble them into a roasting tray and pat dry with a paper towel. Drizzle with half the olive oil, then sprinkle over the sumac. Season with salt and pepper and toss well to coat. Roast for 25-30 minutes until golden and crisp.

Step 3

Brush the courgettes with a little more olive oil and sprinkle over a good pinch of salt. Heat a griddle pan over a high heat and add the courgettes. Griddle for around 2 minutes on each side until nicely browned - you're looking for deep char marks here.

Step 4

While the courgettes are cooking, make the dressing. Mix the lemon juice, yogurt and garlic with a drizzle of olive oil in a small bowl and season to taste, adding more lemon if you like.

Step 5

To assemble the salad, toss the charred courgettes, crispy chickpeas and lettuce leaves together in a large salad bowl, then drizzle over the yogurt dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for some heat and serve.

  • Ingredients
  • Based on 2 servings
  • 1 Jar Bold Bean Queen Chickpeas 1x Bold Bean Co Queen Chickpeas 570g
  • 3 Courgettes, quartered lengthways then chopped into thirds 3x Sainsbury's Courgettes Loose
  • 2 tbsp Sumac 1x Sainsbury's Sumac 45g
  • 100g Petit Pois, cooked, frozen are fine here 1x Sainsbury's Petits Pois 910g
  • 1 Bunch Fresh Mint, leaves picked 1x Sainsbury's Fresh Packed Mint 30g
  • 1 tsp Dried Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 2 Baby Gem Lettuces 1x Sainsbury's Little Gem Lettuce x2
  • 1 Lemon, juiced 1x Sainsbury's Lemons
  • 1 Garlic Clove, crushed 1x Sainsbury's Garlic
  • 5 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 3 tbsp Greek Yogurt, or natural or plant based 1x Sainsbury's Greek Style Natural Yogurt 200g
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