Official Summer Refresher: Grilled Chickpea Salad

מתכון לסלט קיץ: סלט גרגרי חומוס בגריל

As the days grow longer and warmer, we naturally crave meals that are light, fresh, and refreshing. At the same time, it's important to include nutritious ingredients such as protein-rich legumes, but in a way that's perfect for the warmer months. This vibrant salad features crispy-roasted chickpeas (excellent for brain health), zucchini, fresh mint, tomatoes, and classic Mediterranean flavours, making it the perfect dish for hot summer days.

What's inside?

1.5 cups cooked chickpeas (I soak the day before and cook for an hour or use frozen ones, I NEVER use canned ones)

2 zucchini or courgettes, thinly sliced lengthwise

10 halved cherry tomatoes

1 handful of mint leaves

1/2 cup chopped parsley leaves

1 handful of sunflower seeds (can be substituted with pumpkin or pine nuts)

1 sliced red onion

1 tablespoon coarse salt

A pinch of coarsely ground black pepper

1/4 cup olive oil

Juice of one lemon

How to prepare?

1. In a pot of boiling water, blanch the zucchini for about 30 seconds. Transfer to ice water and set aside.

2. Spread the cooked chickpeas on baking paper. Season with salt, pepper, hyssop/oregano/thyme (preferably fresh) and olive oil. Place in the oven at 180 degrees for about 30 minutes until crunchy.

3. In a bowl, mix all the salad ingredients, including the zucchini and roasted chickpeas.

4. Season with olive oil and lemon and adjust, if necessary, salt and pepper.

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