Roast Courgette Salad Recipe with Chickpeas

Roasted courgette, chickpea and lemon salad

  • serves 2
  • Easy

Check out this quick and easy vegan salad recipe with roasted courgettes and crunchy chickpeas tossed in punchy harissa. It's ready in 20 minutes and low in calories too

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Ingredients

  • bulgar wheat 50g
  • baby courgettes 200g, thickly sliced on the diagonal
  • olive oil 2 tbsp
  • lemon 1, juiced
  • garlic ½ a clove, crushed
  • rose harissa 2 tsp
  • chickpeas 400g tin, rinsed and drained well
  • flat-leaf parsley a handful, chopped

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Put the bulgar in a bowl and pour over boiling water to cover. Put a plate on top of the bowl and leave for 15 minutes, then drain really well.

  • Step 2

    Toss the courgettes with 1 tbsp olive oil and lots of seasoning, then spread out on a non-stick baking tray. Roast for 10-15 minutes or until golden and tender.

  • Step 3

    Whisk the lemon juice, garlic, the remaining tbsp of olive oil and the harissa in a large bowl. Add the courgettes and any juices from the baking tray, the drained bulgar and chickpeas, then toss everything together. Add the parsley and toss again.

Discover more of our best courgette recipes here...

lemon and mint marinated courgettes

 

Nutritional Information

  • Kcals 377
  • Fat 17g
  • Saturates 2.3g
  • Carbs 35.7g
  • Sugars 2.5g
  • Fibre 12.9g
  • Protein 13.8g
  • Salt 0.2g
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