Baby Courgettes with Crispy Chickpeas and Vegan Tzatziki

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.

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

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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chilling time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, lunch, Main Course

Cuisine Greek, Mediterranean

Servings 4 people

Calories 321.34 kcal

Equipment

• 1 knife
• 1 chopping board
• 1 grater
• 1 clean kitchen towel
• 1 Mixing bowl
• 1 spoon
• 1 Frying pan
• 1 Baking tray

Ingredients

  

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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

Instructions

 

To make the crispy chickpeas

• Pre-heat your oven to 180C / 356F / gas mark 4.
• 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

• In the meantime, grate cucumber and squeeze out excess liquid.
• Mix yogurt, olive oil, red wine vinegar, garlic, salt, and pepper in a bowl.
• Stir in cucumber and dill.
• 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

Keyword black pepper, chickpeas, courgette, cucumber, cumin, dill, garlic, paprika, red wine vinegar, salt, vegan yogurt

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