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Chickpea salad with grilled vegetables
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This delicious chickpea salad recipe with grilled vegetabes makes a great light, healthy lunch. Simply combine sweetcorn, courgettes and basil to make Monica Shaw’s delicious salad.
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The summer sun this week inspired me to put these vegetables to the barbecue for a quick and easy summer lunch salad that makes a great side to any BBQ, but is equally substantial and tasty enough to work as a veggie main dish (which also happens to be gluten-free). I added feta, but you could omit it or substitute avocado and/or pine nuts for a totally vegan dish. If you don’t have a BBQ, feel free to stir-fry or roast the vegetables instead. The basil - combined with a bit of lemon - are really the key ingredients here.
Ingredients
Metric
Imperial
- 1 ear of corn, leaves removed
- 2 romano peppers, red, deseeded and quartered
- 2 courgettes, sliced lengthways into 7mm strips
- chickpeas, 1 tin, drained and rinsed
- 1 lemon
- 1 handful of basil
- feta
- olive oil
- salt
- black pepper
SAVE RECIPE
Method
1
Baste all of the vegetables with a splash of olive oil, a squeeze of lemon, salt and pepper
2
Grill the vegetables until nicely charred on all sides. Remove the vegetables and leave until cool enough to handle
3
Coarsely chop the peppers and courgettes and combine in a large bowl. Slice off the corn kernels from the cob and add to the peppers and courgettes
4
Tear the basil leaves into the bowl and add the chickpeas. Toss to combine. Taste the salad, adding more lemon juice, salt and pepper as needed. Crumble feta over the top of the salad and serve
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