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Chickpea and courgette salad
4
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Ingredients
For the vinaigrette:
- 2 tbsp fresh lemon juice
- 55ml extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
For the salad:
- 225g cooked or tinned chickpeas
- 2 medium courgettes Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced into 0.5cm pieces
- 110g frozen sweetcorn, thawed
- 1/2 small red onion, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced , rinsed
- 5 cos lettuce leaves, cut crosswise into 1.25cm strips
- 25g Parmesan, crumbled into 0.5cm pieces
Method
How to make Chickpea and courgette salad
1) For the vinaigrette dressing, in a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the lemon juice, olive oil, salt and pepper until combined.
2) For the salad, place the chickpeas, courgette, sweetcorn, red onion and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well.
3) Garnish with the crumbled Parmesan cheese and serve immediately.
