INGREDIENTS
Feeds 2-3
For the salad:
- 700g (1lb 9oz) jar Bold Bean Co chickpeas or 2 × 400g (14oz) cans chickpeas, drained
- 4 tablespoons olive oil
- 2 tablespoons sumac
- 3 courgettes, quartered lengthways, then chopped into thirds
- 100g (3½oz) cooked petits pois (frozen are fine here)
- 2 baby gem lettuces
- Large bunch of mint (about 30g/1oz), leaves picked
- 1 teaspoon dried chilli flakes (optional)
- Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Rinse the chickpeas, then tumble them into a roasting tray and pat dry with a paper towel. Drizzle with 2 tablespoons of the olive oil, then sprinkle over the sumac. Season with salt and pepper and toss well to coat. Roast for 25–30 minutes until golden and crisp.
Brush the courgettes with the remaining 2 tablespoons of olive oil and sprinkle over a good pinch of salt. Heat a griddle pan over a high heat and add the courgettes. Griddle for around 2 minutes on each side until nicely browned – you’re looking for deep char marks here.
While the courgettes are cooking, make the dressing. Mix all the ingredients together in a small bowl and season to taste, adding more lemon if you like.
To assemble the salad, toss the charred courgettes, crispy chickpeas, petit pois and lettuce leaves together in a large salad bowl, then drizzle over the yogurt dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for some heat and serve.
