Turkish Fire | Zucchini and Chickpea Salad
Turkish Fire and a recipe for Zucchini and Chickpea Salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwinetravel.com.au.
Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Citrus press
- Sea salt grinder
- Pepper mill
- Serving bowl
Ingredients
- 80ml (2½ fl oz/¹⁄³ cup 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
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