American Grilled Vegetables and Chickpea Salad with Lemon Herb Dressing

Shopping list

• 2 piece courgette — sliced into 1cm rounds

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• 1 piece red bell pepper — deseeded and cut into thick strips

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• 1 piece yellow bell pepper — deseeded and cut into thick strips

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• 400 g tinned chickpeas — drained and rinsed

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• 3 tbsp olive oil

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• 1 piece lemon — zest and juice

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• 1 clove garlic — minced

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• 1 bunch baby spinach leaves

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• 1 bunch rocket

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• 2 tbsp fresh basil — chopped

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• 2 tbsp fresh parsley — chopped

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Preheat a griddle pan or barbecue grill to medium-high heat.

2. 2

   Brush the courgette slices and pepper strips with 1 tablespoon olive oil and season lightly with salt and pepper.

3. 3

   Grill the vegetables for 3– 4 minutes on each side until charred and tender. Remove and set aside to cool slightly.

4. 4

   In a large bowl, whisk together the lemon zest, lemon juice, remaining 2 tablespoons olive oil, minced garlic, basil, parsley, salt and pepper.

5. 5

   Add the chickpeas, grilled vegetables, baby spinach leaves and rocket to the bowl. Toss gently to coat in the dressing.

6. 6

   Serve warm or at room temperature.