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.
Ingredients
- 700g jar chickpeas or 2 x 400g cans chickpeas, drained
- 4 tbsp olive oil
- 2 tbsp sumac
- 3 courgettes, quartered lengthways, then chopped into thirds
- 2 baby gem lettuces
- large bunch of mint, leaves picked
- 1 tsp dried chilli flakes (optional)
- salt and black pepper
For the lemony yoghurt dressing:
- juice of 1 lemon
- 3 tbsp Greek, natural or plant-based yoghurt
- 1 garlic clove, crushed
- 1 tbsp olive oil
Method
- Preheat the oven to 200°C/400°F/gas mark 5.
- Rinse the chickpeas, then tumble into a roasting tray and pat dry. Drizzle with 2 tbsp of olive oil, then sprinkle over the sumac. Season and toss well. Roast for 25-30 mins until golden.
- Brush the courgettes with the remaining 2 tbsp of olive oil and season. Heat a griddle pan over a high heat and add the courgettes. Griddle for around 2 mins on each side until they have deep char marks.
- While the courgettes are cooking, mix all the dressing ingredients in a bowl and season to taste.
- To assemble, toss the courgettes, chickpeas and lettuce leaves together in a salad bowl, then drizzle over the yogurt dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for some heat, and serve.
Taken from “Bold Beans: Recipes to Get Your Pulse Racing” by Amelia Christie-Miller, published by Kyle Books at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
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