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The Week
The Week
National
The Week Staff

Recipe: charred courgette and chickpea salad

This dish can be enjoyed as a side salad or a hearty main meal

This recipe is a great dish for summer, says Amelia Christie-Miller, founder of Bold Bean Co. You could serve it as a side at a barbecue, but it is tasty and hearty enough to hold its own as a lunch. Feeds 2 to 3 people.

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