- 400g tin of chickpeas
- 1 red onion
- 1 lemon
- 1 tbsp tahini
- 1 garlic clove
- A pinch or two of cayenne pepper
- A handful of flat leaf parsley
- 2 courgettes
- ½ x 200g feta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 tbsp cold water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Drain the chickpeas and scatter them into a roasting tin. Toss with 1 tbsp oil and plenty of salt and pepper. Slide into the hot oven and roast for 20 mins, till golden and crispy.
- 2.
Meanwhile, peel the red onion, thinly slice it and pop in a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Add a pinch of salt and scrunch together with your hands. Set aside for 15 mins to quickly pickle.
- 3.
Spoon 1 tbsp tahini into a small bowl. Peel the garlic and grate it into the bowl. Stir in a pinch of cayenne pepper (cayenne is spicy, so use as much or little as preferred), along with 1 tbsp olive oil, 1 tbsp water and a little salt and pepper.
- 4.
Finely chop the parsley, leaves and stalks, and pop it into a large bowl. Trim the courgettes, and use a vegetable peeler to peel them into ribbons. Toss the courgettes with the parsley.
- 5.
When the chickpeas are cooked, add to the courgettes. Tip in the red onion and its lemony pickling liquid. Crumble in half the block of feta and pour over the tahini dressing. Toss. Divide the salad between a couple of plates and top with an extra pinch of cayenne to serve.
- Tip
It can only get feta
Your leftover feta will keep, wrapped, in the fridge, for a couple of days. You can use it to top cheat's pizzas. Spread a little pesto or tomato passata over a thick slice of bread, then scatter over some chopped olives, sliced red onion, a few chilli flakes and some crumbled feta. Pop under the grill and cook till golden and the feta has melted a little.
