Roast Courgette, Green bean, Chickpea & Broad Bean Salad

A gorgeous combination of roast courgette, green beans, chickpeas, broad beans, mint and lemon. Fresh and substantial at the same time.

roast-courgette-green-bean-chickpea-broad-bean-salad 1

Even though it’s now September, I’m sneaking in another salad. This is a more developed and substantial version of the roast courgette salad I recently posted on Instagram–I absolutely adore the combination of roast courgette, mint and lemon. So fresh and delicious, beautiful Summer flavours.

Here I’ve added broad beans and chickpeas to make if it more balanced and nutritious. But this would also work really well with peas, which you could use instead of either the beans or chickpeas.

My coconut mint dressing is just so dreamy–it’s fantastic on salads, as well as curry topping, in sandwiches.. It’s so good I think it’s currently challenging my tahini dressing as my favourite!

As my salad contains pulses and lots of roast veg, it really is a meal–but I made the dressing extra juicy–perfect so that chucks to sourdough can be dipped in. Yum!

I hope you enjoy, much love. Niki xxx

roast-courgette-green-bean-chickpea-broad-bean-salad 1a

Roast Courgette, Green bean, Chickpea & Broad Bean Salad

A gorgeous combination of roast courgette, green beans, chickpeas, broad beans, mint and lemon. Fresh and substantial at the same time.
Prep time: 20 mins
Cook time: 25 mins
2 servings
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Ingredients

  • 3 courgettes chopped roughly
  • 200 g green beans trimmed and chopped in half
  • 1 tbsp olive oil
  • Pinch sea salt flakes

For the coconut mint dressing

  • 4 tbsp chopped mint
  • 4 tbsp coconut yogurt
  • 1 tbsp extra virgin olive oil
  • Juice 1/2 lemon
  • Big pinch sea salt

For the salad

  • 1 can chickpeas drained
  • 150 g broad beans defrosted or fresh
  • Juice 1 lemon
  • 3-4 tbsp extra virgin olive oil
  • Big pinch sea salt

For the toppings

  • 3 tbsp pine nuts toasted
  • Fresh mint
  • Pea shoots–optional

Instructions

  • Pre heat your oven to 180c
  • Add the courgette and green beans to a baking tray, drizzle with olive oil and season well.
  • Roast for approx 25 minutes or until soft. Set aside.

To make the mint dressing

  • Add all the ingredients to a jar and mix to combine.

To make the salad

  • Add the chickpeas, broad beans, roast veg, lemon juice, olive oil and salt to a large platter or bowl. Toss to combine.
  • Now too with dollops of the coconut mint dressing, pine nuts, fresh mint and pea shoots.
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