Chickpea, Zucchini and Mint Salad with Garlic Toasts

This salad is delicious served as a lunch or light dinner, or even as a breakfast dish

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 4


  • 8 thin slices sourdough baguette (see tips)
  • Olive oil spray, for coating
  • 1 garlic clove, peeled and halved
  • 2 large zucchini (courgettes), trimmed
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons olive oil
  • 2 teaspoons finely grated lemon zest
  • 400 g (14 oz) tin chickpeas, drained and rinsed (see tips)
  • 100 g (31⁄2 oz) roasted red capsicum (pepper), thinly sliced (see tips)
  • 75 g (23⁄4 oz) soft goat’s cheese, crumbled
  • 1⁄4 cup baby or micro mint leaves
  • 4 poached eggs (optional)


  1. Preheat a chargrill pan over high heat. Spray the baguette slices lightly with olive oil. Grill for 2 minutes each side or until lightly charred. Rub one side of each slice with the cut side of the garlic clove. Set aside.
  2. Peel long ribbons from the zucchini using a vegetable peeler, stopping when you reach the seeds. Place the zucchini ribbons in a large bowl (discard the seeds or reserve for another use) and add the vinegar, olive oil and lemon zest. Set aside to marinate for 5 minutes.
  3. Add the chickpeas, capsicum, goat’s cheese and half the mint and toss to combine. Divide the salad between four plates. Top each with a poached egg (if desired), garnish with the remaining mint and serve with the garlic toasts.

Recipe by Chrissy Freer

The Eatery Group