Chickpea salad with grilled vegetables
by
- Side
- Easy
- 2
- 45 minutes
PT45M
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.
Ingredients
- 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
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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Chickpea salad with grilled vegetables
