I was just thinking the other day how quickly time flies. I mean, seriously, in 3 months it will be 2015. TWENTY FIFTEEN.
I’ve also had my first week back at school which is equally as crazy! It’s so strange to be back after such a long holiday – there’s always the struggle to the try and get your brain juices flowing the first few days.
Anyway, I think you’ll really like this salad, it’s delicious cold as it is hot and it transports well!
And, I finally made a video! Sorry it’s a
little lot over due! Whoops…
Grilled Vegetable & Chickpea Salad vegan, gluten free, dairy free
Serves 2 as a main dish, 4 as a side
This is a delicious salad that can be served warm or cold. The dressing is very light and zesty and brings the whole dish together – feel free to also add lemon zest and more dill fronds into the dressing!
1 can of chickpeas, drained and rinsed
1 courgette, cut into quarters
1 thick slice of fennel (save the fronds for topping)
A handful of grilled artichokes (I used shop bought, but feel free to grill or roast your own!)
1 tbsp Extra virgin olive oil
Salt and pepper to taste
Preheat a grill pan until hot and then place the courgettes and fennel.
Cook the vegetables for about 2 minutes on each side or until grill marks appear and they are no longer solid.
Once cool, cut the vegetables into bite sized chunks and stir in with the chickpeas.
Add the dressing to your liking and serve!