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My recipe for Grilled Courgettes with Crispy Chickpeas and Tzatziki is a celebration of Mediterranean flavours. Get the recipe below.
This recipe is a celebration of courgettes, baby courgettes to be precise. These miniature veggies are sweet and tender making them perfect for serving alongside tangy vegan tzatziki and spicy crispy chickpeas.
I guess you could say it’s a type of warm salad! Either way, this dish is full of flavours from the Mediterranean making it perfect for serving alongside a pitta bread or two.
Whether you serve this as a lunch, a starter or as part of a mezze feast, this recipe is sure to please.
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Ingredients
The ingredients in this recipe are vibrant and fresh. Add the following to your shopping list:
- Cucumber
- Vegan yogurt
- Salt
- Pepper
- Garlic
- Red wine vinegar
- Dill
- Baby courgettes
- Chickpeas
- Cumin
- Paprika
Step-by-step Instructions
- Step 1: Toss the chickpeas in the oil and spices and spread out evenly over a lined baking tray
- Step 2: Cook for 15 – 20 minutes or until crispy
- Step 3: Grate the cucumber then place it in a clean kitchen towel or paper towel and squeeze out as much water as possible
- Step 4: In a mixing bowl, add vegan yogurt, olive oil, lemon juice, garlic, red wine vinegar, salt, and pepper. Stir until smooth
- Step 5: Fold in the drained cucumber and fresh dill
- Step 6: Cover and refrigerate for at least 30 minutes to let the flavours meld
- Step 7: while the tzatziki is chilling, cut the baby courgettes into rounds and fry in a pan flipping so they’re golden brown on both sides
- Step 8: once the courgettes are cooked spoon the vegan tzatziki over the serving platter then top with the courgettes, crispy chickpeas and extra dill
Substitutions
Try some of these substitutions for the ingredients listed above:
- Vinegar: swap red wine vinegar for white wine vinegar or lemon juice
- Herbs: swap fresh dill for dried dill
- Baby courgettes: regular courgettes will work fine too!
- Chickpeas: try a white bean like cannellini beans or butter beans
Variations
Mix things up a bit with one of these variations:
- Spicy: add some chilli flakes to the final dish
- Herby: add more fresh herbs like fresh parsley or basil (or both!)
- More veg: there are lots of ways to incorporate more veg into this dish – perhaps serve it on a bed of lettuce or spinach, or cook aubergines and peppers with the courgettes
Equipment
To make my Baby Courgettes with Crispy Chickpeas and Vegan Tzatziki you’ll need the following equipment:
- Baking tray
- Knife
- Chopping board
- Grater
- Clean kitchen towel or paper towel
- Mixing bowl
- Frying pan
Storage
You can make the vegan tzatziki and crispy chickpeas up to a day in advance but the courgettes really should be cooked to order. Reheating them means they will lose their texture.
Frequently asked questions
Can I use my air fryer to cook the chickpeas
Yes! The air fryer will get them perfectly crisp!
Can I roast the courgettes with the chickpeas to save on washing up?
Yes! Just keep an eye on them as they are prone to over cook in the oven and will go too soft and mushy.
Do I have to use baby courgettes?
No! I like to use baby courgettes because they have a slightly sweet flavour and are the perfect bite size. But, regular courgette will work well too.
The recipe
Baby Courgettes with Crispy Chickpeas and Tzatziki
My recipe for Baby Courgettes with Crispy Chickpeas and Vegan Tzatziki is a celebration of Mediterranean flavours. Get the recipe below.
Equipment
-
1 knife
-
1 chopping board
-
1 grater
-
1 clean kitchen towel
-
1 Mixing bowl
-
1 spoon
-
1 Frying pan
-
1 Baking tray
Ingredientsย ย
To make the crispy chickpeas
- 235 g chickpeas from a 400g tin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
To make the tzatziki
- 1 small cucumber
- 300 g vegan yogurt
- 2 cloves garlic minced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon dill chopped
To make the courgettes
- 1 tablespoon olive oil
- 4 baby courgettes cut into thick slices
- 1 tablespoon dill chopped
Instructionsย
To make the crispy chickpeas
-
Pre-heat your oven to 180C / 356F / gas mark 4.
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Toss the chickpeas in the spices and spread over a baking tray.
-
Bake in the oven for 15 – 20 minutes or until crispy.
To make the tzatziki
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In the meantime, grate cucumber and squeeze out excess liquid.
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Mix yogurt, olive oil, red wine vinegar, garlic, salt, and pepper in a bowl.
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Stir in cucumber and dill.
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Chill for 30 minutes before serving
To make the courgettes
-
While the tzatziki is chilling, fry the courgettes in a little oil for 10 minutes, flipping halfway so they’re golden brown on each side and just tender.
To serve
-
Assemble the dish wish the vegan tzatziki on the bottom followed by the courgettes, chickpeas, and a little extra dill.
Nutrition
Calories: 321.34kcalCarbohydrates: 31.29gProtein: 12.96gFat: 17.82gSaturated Fat: 2.44gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10.69gSodium: 313.13mgPotassium: 1148.98mgFiber: 7.37gSugar: 7.46gVitamin A: 1100.1IUVitamin C: 82.43mgCalcium: 183.52mgIron: 3.83mg
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