Courgette & Chickpea Salad with Raspberry, Mint & Lime

This one is for the sunny weekend ahead!
(preferably enjoyed with a mojito or margarita)

Courgette & Chickpea Salad with Raspberry, Mint & Lime

Prep Time - 15 mins
Serves 2-4

Ingredients

500g (ish) Courgette
1 jar Chickpeas
1/2 cup Loganberries
1/2 cup Fresh Mint Leaves
2 tbsp Extra Virgin Olive Oil
1/2 Lime
1/2 tbsp Red Wine Vinegar
1 tsp Sea Salt

Variations

If you can't get loganberries, use raspberries! (fresh or frozen). You could even use a generous spoon of raspberry jam in the dressing.

Any legumes would work in place of chickpeas, e.g. butterbeans or puy lentils.

Method

1. Set a few berries aside. To make the dressing; put the remaining berries into a blender along with the oil, vinegar, lime zest, lime juice & salt. Blitz until combined. (Or mash the berries, then whisk in the rest.)
2. Shred the mint finely.
3. Use a veg peeler to slice the courgette into thin ribbons.
4. Drain the jar of beans. (Reserve the stock/liquid & pop in the freezer, for future recipes when you need aquafaba!)
5. Assemble the salad; put the courgette and chickpeas in a bowl, sprinkle over the mint, drizzle with the dressing, & top with the whole berries.
6. Toss well before eating; it won't look as pretty but it will taste sensational!

@Greenhouse.Plant.Based.Dining