Ribboned courgette salad

This salad takes just 10 minutes to create and is full of chickpeas, courgette, sweetcorn and feta. It’s substantial enough to enjoy on its own, or serve it as a summery side

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 205
  • fat 10g
  • saturates 4g
  • carbs 16g
  • sugars 0g
  • fibre 5g
  • protein 10g
  • salt 0.5g


  • 10g parsley, finely chopped
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • ½ tbsp honey
  • 2 courgettes
  • 400g can chickpeas, drained and rinsed
  • ½ x 198g can sweetcorn, drained
  • 80g feta (check it’s vegetarian, if needed)
  • 2 tsp mixed seeds
  • 2 spring onions, finely chopped


  1. Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.

  2. Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.

  3. Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.

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