Roasted courgette, chickpea and lemon salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 50g bulgar wheat
- 200g baby courgettesthickly sliced on the diagonal
- 2 tbsp olive oil
- 1 lemonjuiced
- ½ a clove garliccrushed
- 2 tsp rose harissa
- 400g tin chickpeasrinsed and drained well
- a handful flat-leaf parsleychopped
Nutrition: per serving
- kcal377low
- fat17g
- saturates2.3g
- carbs35.7g
- sugars2.5g
- fibre12.9g
- protein13.8g
- salt0.2g
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.
