(Photography Tim Roberts Styling Michele Cranston)
This delicious chargrilled zucchini, lamb and chickpea salad brings together smoky zucchini, tender lamb, and protein-packed chickpeas in a vibrant, wholesome dish.
Perfect for weeknights when you’re eating solo and short on time. It’s quick to grill, simple to assemble, and loaded with texture and colour.
Ingredients
Method
Preheat a barbecue or chargrill pan on medium-high heat. Spray zucchini with olive oil. Add zucchini to barbecue and cook for 2 minutes on each side or until tender. Transfer to a large bowl.
Spray lamb with olive oil and season with pepper. Barbecue lamb for 1–2 minutes each side for medium, or until cooked to your liking. Transfer lamb to a plate and let it rest for 2 minutes. Thinly slice across the grain.
For the dressing, whisk vinegar, juice, tahini and paprika in a small bowl.
Add chickpeas, mint, feta and lamb to the zucchini. Toss to combine. Serve.
Can I swap the lamb for another protein?
Yes! Chicken, beef strips, or even halloumi are excellent alternatives if you prefer a different protein. For a vegetarian version, double the chickpeas or add roasted tofu for extra protein.
What dressing pairs best with this salad?
A light lemon-tahini dressing or a simple olive oil and red wine vinegar mix works beautifully. The acidity brightens the smoky zucchini and complements the richness of the lamb perfectly.
How do I prevent the chickpeas from getting mushy?
Use canned chickpeas that are drained and rinsed, then lightly sauté or roast them before adding to the salad. This gives them a firm texture and slightly nutty flavor, which holds up well against the lamb and zucchini.
