Chickpea salad with grilled vegetables

45 minutes


  • 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


Baste all of the vegetables with a splash of olive oil, a squeeze of lemon, salt and pepper
Grill the vegetables until nicely charred on all sides. Remove the vegetables and leave until cool enough to handle
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
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