Chickpea salad with grilled vegetables

Name: Chickpea salad with grilled vegetables
Yield: 4 servings
Cuisine: italian
Ingredients: 1 piece corn; 2 piece romano peppers; 2 piece courgettes; 240 g chickpeas; 1 piece lemon; 1 handful basil; 100 g feta; to taste olive oil; to taste salt; to taste black pepper

A bright summer salad of charred grilled vegetables and chickpeas dressed simply with lemon and olive oil, finished with fresh basil and crumbled feta. Easy, healthy and packed with smoky flavour.

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Nonna Maria's Tips

Italian chickpea salad with grilled summer vegetables and a simple olive oil and lemon or vinegar dressing, perfumed with fresh herbs.

Replace corn with more traditional grilled Mediterranean vegetables such as aubergines and additional courgettes or peppers to align with Italian practice.
Keep chickpeas, grilled courgettes and grilled peppers as the core, and add grilled aubergines to reflect common Italian combinations.

Avoid

⚠
Using canned corn as a central vegetable in chickpea salads instead of traditional Mediterranean vegetables.
⚠
Skipping the grill and boiling or steaming vegetables for this type of salad.

Ingredients

0/10 gathered

Serves 4

1 piece corn

2 piece romano peppers

2 piece courgettes

8 oz chickpeas

1 piece lemon

1 handful basil

4 oz feta

olive oil

salt

black pepper

Preparation

0/4 steps

Baste the corn, romano peppers and courgettes with a splash of olive oil, a squeeze of lemon, salt and black pepper (about 5 min).

Grill over high heat until nicely charred on all sides (10-15 min), then remove and cool until easy to handle.

Coarsely chop the peppers and courgettes into a large bowl, then stand the corn upright and slice the kernels off into the bowl.

Tear in the basil, add the chickpeas and toss. Taste and adjust with more lemon, salt and pepper, then crumble feta over the top and serve.