Ribboned courgette salad
Serves 2-4
Easy
Prep:
No cook
This salad takes just 10 minutes to create and is full of chickpeas, courgette, sweetcorn and feta. It's substantial enough to enjoy on its own, or serve it as a summery side
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Showing items 1 to 3 of 6
- 10g parsleyfinely chopped
- 1 lemonzested and juiced
- 1 tbsp olive oil
- ½ tbsp honey
- 2 courgettes
- 400g can chickpeasdrained and rinsed
- ½ x 198g can sweetcorndrained
- 80g feta(check it’s vegetarian, if needed)
- 2 tsp mixed seeds
- 2 spring onionsfinely chopped
Nutrition: Per serving (4)
- kcal205low
- fat10g
- saturates4g
- carbs16g
- sugars6g
- fibre5g
- protein10g
- salt0.5g
Method
step 1
Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.
step 2
Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.
step 3
Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.
