Charred Courgette and Chickpea Salad with Lemony Yogurt

Name: Charred Courgette and Chickpea Salad with Lemony Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 Jar Bold Bean Queen Chickpeas; 3 Courgettes, quartered lengthways then chopped into thirds; 2 tbsp Sumac; 100g Petit Pois, cooked, frozen are fine here; 1 Bunch Fresh Mint, leaves picked; 1 tsp Dried Chilli Flakes; Maldon Salt, to taste; 2 Baby Gem Lettuces; 1 Lemon, juiced; 1 Garlic Clove, crushed; 5 tbsp Olive Oil; 3 tbsp Greek Yogurt, or natural or plant based

by Bold Bean Co

Vegetarian

3.8

10m prep time

30m total time

Easy level

12 ingredients

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