Courgette and chickpea salad

    Courgette and chickpea salad

    (40)
    2saves
    25min


    1 person made this

    About this recipe: This Mediterranean-inspired salad is loaded with chickpeas, courgette, red pepper, tomatoes and feta for a filling salad or side dish.

    Ingredients
    Serves: 6 

    • 225g diced courgette
    • 1 (400g) tin chickpeas, drained and rinsed
    • 180g halved cherry tomatoes
    • 120g chopped red pepper
    • 80g chopped sweet onion
    • 75g crumbled feta cheese
    • 70g chopped Kalamata olives
    • 80ml olive oil
    • 15g fresh basil leaves, roughly chopped
    • 60ml white balsamic vinegar
    • 1 tablespoon freshly chopped rosemary
    • 1 tablespoon capers, drained and chopped
    • 1 clove garlic, minced
    • 1/2 teaspoon dried Greek oregano
    • 1 pinch chilli flakes (optional)
    • salt and ground black pepper to taste

    Method
    Prep:25min  ›  Ready in:25min 

    1. Mix courgette, chickpeas, tomatoes, red pepper, onion, feta, olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, chilli flakes, salt and black pepper together in a large bowl.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    by
    9

    My husband made this last night with only a couple of substitutions - I don't care for chickpeas so he used great northern beans instead, roma tomatoes from our garden instead of grape tomatoes, and we didn't have white balsamic vinegar so he used a little regular balsamic and white vinegar combined. Delicious!!! We ate as a side dish with grilled chicken and it was a perfect meal. I brought some for lunch today and cannot wait to eat it.  -  20 Aug 2014  (Review from Allrecipes US | Canada)

    by
    8

    Very nice salad. Definitely mix the dressing ingredients separately as noted by other reviewers. I took it to a party and served it on shredded lettuce. I'm now using the leftovers in tossed salad.  -  22 Jul 2014  (Review from Allrecipes US | Canada)

    by
    4

    Delicious, refreshing and hearty salad for the hot days of summer -- and also an excellent gluten-free substitute for pasta salad. A larger portion is a meal in itself. I plan to make this Sunday afternoon for work lunches next week. Incidentally, I used red balsamic vinegar instead of white (because that's what I had in the house) and it was still great.  -  24 Jul 2013  (Review from Allrecipes US | Canada)

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