Check out this quick and easy vegan salad recipe with roasted courgettes and crunchy chickpeas tossed in punchy harissa. It's ready in 20 minutes and low in calories too
Ingredients
50g bulgar wheat
200g baby courgettes, thickly sliced on the diagonal
2 tbsp olive oil
1 lemon, juiced
½ a clove garlic, crushed
2 tsp rose harissa
400g tin chickpeas, rinsed and drained well
a handful flat-leaf parsley, chopped
Step by step
Heat the oven to 190C/fan 170C/gas 5. Put the bulgar in a bowl and pour over boiling water to cover. Put a plate on top of the bowl and leave for 15 minutes, then drain really well.
Toss the courgettes with 1 tbsp olive oil and lots of seasoning, then spread out on a non-stick baking tray. Roast for 10-15 minutes or until golden and tender.
Whisk the lemon juice, garlic, the remaining tbsp of olive oil and the harissa in a large bowl. Add the courgettes and any juices from the baking tray, the drained bulgar and chickpeas, then toss everything together. Add the parsley and toss again.
