Courgette, chickpea and pasta salad with feta, lemon and chilli recipe

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Serves 2

Ingredients :

  • 150g dried farfalle, or a similar-sized pasta shape
  • 2 courgettes
  • 1 tbsp olive oil, plus a little extra
  • bunch of spring onions
  • ½ fresh red chilli
  • 15g fresh mint or basil
  • 1 lemon
  • 400g tin chickpeas
  • 50g feta cheese


  1. Cook the pasta in a large pan of salted water to pack instructions. Drain and leave to cool.
  2. Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little oil and chargrill for 1-2 mins each side until tender – you may need to do this in batches. (These will keep perfectly covered in the fridge overnight.)
  3. Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then put on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
  4. Halve the lemon and squeeze over the juice along with 1 tbsp oil. Drain the chickpeas and scatter them over, along with the courgettes and pasta. Season to perfection and toss everything together.
  5. Crumble over the feta, sprinkle over the reserved herb leaves and serve.

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