♥ Courgette and chickpea salad with a chilli and lime dressing.

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Ever since I have eaten solid food, I have professed to hating courgette. Only a few days ago I was moaning on Facebook about how much I hate that unimaginative restaurants always serve courgette as the vegan option.

In fact, I was away with the hubby (celebrating our 1st wedding anniversary!) when I nearly cried in a restaurant when I found out that the vegan option for the main course was a courgette salad.

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Nasty, yukky, slimy stuff!

So… imagine my surprise when I “forced” myself to eat said salad, only to find that I really really enjoyed it?! So much so that I actually went and bought a courgette when I got home and made the below delightful salad with a super delish dressing. Recipe as follows!

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Chilli and lime dressing:

  • Juice of one lime.
  • 2 x tbsp. Cider vinegar
  • 1 x tbsp. Extra virgin olive oil
  • 1 x tsp Sesame oil
  • ¼ x Red chilli (thinly sliced)
  • 1 x tsp Chopped chives
  • 1 x tsp Coarsely ground black pepper
  • 1 x tsp Ground cumin
  • ¼ x tsp Cayenne pepper


Mix all ingredients together in a jug and leave to one side.

Courgette and chickpea salad:

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Ingredients (makes two large portions):

  • Mixed leaves (I used rocket, watercress, spinach and red chard)
  • ½  x Onion (thinly sliced)
  • 2 x Garlic cloves (de-germed and thinly sliced)
  • ¼ x cup Pine nuts
  • 1 x tsp Sesame  seeds (I used black)
  • 1 x cup Cooked chickpeas Juice of half a lemon
  • 1 x Medium courgette (cut into ribbons using a peeler)
  • 1 x cup Cooked green lentils
  • Optional: Nutritional yeast to garnish


  1. Place the courgette ribbons in a bowl and pour over the lemon juice. Set to one side.
  2. In a lightly oiled pan, gently heat the onion, garlic and pine nuts. You want the pine nuts to turn a golden brown without the garlic burning.
  3. Add the black sesame seeds and chickpeas and continue cooking until the chickpeas are heated through.
  4. Add the courgette and juice to the pan and toss until the contents of the pan is well mixed.
  5. Add the lentils and heat until they are heated through.
  6. On a plate, arrange a bed of the mixed leaves. In the centre, place half of the chickpea-courgette mixture. Drizzle on as much of the dressing as preferred.
  7. If using, sprinkle some nutritional yeast over the top.

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I still can’t believe how after all these years I have managed to change my opinion of these little green wonders! Definitely a great recipe for anyone who is as unsure about courgette as I am.


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