Chickpea, zucchini and mint 
salad with garlic toasts

SL_019_ChickpeaZucchiniSalad_10496

16 Apr Chickpea, zucchini and mint 
salad with garlic toasts

This salad is delicious served as a lunch or light dinner, or even as a breakfast dish.

Chickpea, zucchini and mint 
salad with garlic toasts
 
Prep time
Cook time
Total time
 
This salad is delicious served as a lunch or light dinner, or even as a breakfast dish.
Author:
Recipe type: Salad
Ingredients
  • 8 thin slices sourdough baguette 
(see tips)
  • Olive oil spray, for coating
  • 1 garlic clove, peeled and halved
  • 2 large zucchini (courgettes), trimmed
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons olive oil
  • 2 teaspoons finely grated lemon zest
  • 400 g (14 oz) tin chickpeas, drained and rinsed (see tips)
  • 100 g (31⁄2 oz) roasted red capsicum (pepper), thinly sliced (see tips)
  • 75 g (23⁄4 oz) soft goat’s 
cheese, crumbled
  • 1⁄4 cup baby or micro mint leaves
  • 4 poached eggs (optional)
Instructions
  1. Preheat a chargrill pan over high heat. Spray the baguette slices lightly with olive oil. Grill for 2 minutes each side or until lightly charred. Rub one side of each slice with the cut side of the garlic clove. Set aside.
  2. 2 Peel long ribbons from the zucchini using a vegetable peeler, stopping when you reach the seeds. Place the zucchini ribbons 
in a large bowl (discard the seeds or reserve for another use) and add the vinegar, olive oil and lemon zest. Set aside to marinate 
for 5 minutes.
  3. Add the chickpeas, capsicum, goat’s cheese and half the mint and toss to combine. Divide the salad between four plates. Top each with a poached egg (if desired), garnish with the remaining mint and serve with the garlic toasts.
Notes
For a gluten-free version of this dish, substitute gluten-free bread for the sourdough baguette.
You can replace the tinned chickpeas with 225 g (8 oz/11⁄3 cups) cooked chickpeas.
To roast your own capsicum, cut a large capsicum in half and remove the seeds and membranes. Put the halves on a baking 
tray and roast at 200°C (400°F) for 20–25 minutes, or until the 
skin starts to blacken. Transfer to a small bowl, cover with plastic wrap and set aside to steam for 15 minutes. Carefully peel off the skin and discard.
Nutrition Information
Serving size: 4

 

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