Recipe: Charred Courgette & Chickpea Salad with Lemony Yogurt

Amelia Christie-Miller established Bold Bean Co in 2021, after deciding that the UK required a better understanding of beans and how brilliantly versatile they can be. Within a year the company became a favourite of chefs such as Joe Woodhouse, Noor Murad and the Mob Kitchen team, and is now sold in Waitrose, Selfridges, Boots and Planet Organic.

This summer Amelia Christie-Miller is releasing her very first cookbook featuring her all-time favourite bean-centred recipes, alongside contributions from chefs such as Hugh Fearnley-Whittingstall, Thomasina Miers, Anna Jones and Melissa Hemsley.

Amelia has said she is on a mission to ‘make you obsessed with beans, by giving you the best of beans’.

Below we have an exclusive look at one of her published recipes.

CHARRED COURGETTE + CHICKPEA SALAD WITH LEMONY YOGURT

This recipe is such a great summery dish. It’s perfect as a side to a barbecue, but tasty and hearty enough to hold its own as a lunch. The simplicity of the recipe allows the sumac roasted chickpeas to shine through and take centre stage – we can almost guarantee there will be no leftovers. The recipe was first discovered through Tiggy Willett, one of Amelia’s childhood friends, and petits pois have been added to the original recipe, which lightens it a little.

Feeds 2–3

Takes 30–35 minutes

Ingredients:

700g (1lb 9oz) jar chickpeas or 2 × 400g (14oz) cans chickpeas, drained

4 tablespoons olive oil

2 tablespoons sumac

3 courgettes, quartered lengthways then chopped into thirds

100g (3½oz) cooked petits pois (frozen are fine here)

2 Baby Gem lettuces

large bunch of mint (about 30g/1oz), leaves picked

1 teaspoon dried chilli flakes (optional)

sea salt and freshly ground black pepper

For the lemony yogurt dressing

juice of 1 lemon

3 tablespoons Greek, natural or plantbased yogurt

1 garlic clove, crushed

1 tablespoon olive oil

Cooking Instructions:

1 Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

2 Rinse the chickpeas, then tumble them into a roasting tray and pat dry

with a paper towel. Drizzle with 2 tablespoons of the olive oil, then

sprinkle over the sumac. Season with salt and pepper and toss well to

coat. Roast for 25–30 minutes until golden and crisp.

3 Brush the courgettes with the remaining 2 tablespoons of olive oil and

sprinkle over a good pinch of salt. Heat a griddle pan over a high heat

and add the courgettes. Griddle for around 2 minutes on each side until

nicely browned – you’re looking for deep char marks here.

4 While the courgettes are cooking, make the dressing. Mix all the

ingredients together in a small bowl and season to taste, adding more

lemon if you like.

5 To assemble the salad, toss the charred courgettes, crispy chickpeas, petit pois and

lettuce leaves together in a large salad bowl, then drizzle over the yogurt

dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for

some heat and serve.

https://boldbeanco.com