Turkish Fire | Zucchini and Chickpea Salad - Food Wine Travel

Ingredients

• 80ml (2½ fl oz/¹⁄³ cup) olive oil
• 2 zucchini (courgettes), cut into bite-sized pieces
• 1 red capsicum (bell pepper), diced
• 175g (6 oz/1 cup) cooked or tinned chickpeas
• 2 long green chillies, chopped
• 3 spring onions (scallions), thinly sliced, including the green tops
• 30g (1 oz/½ cup) finely chopped dill
• 15g (½ oz/½ cup) finely chopped flat-leaf (Italian) parsley
• juice of 1 lemon