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Ingredients
• 1 red onion, chopped
• 2 courgettes, thickly sliced
• 375g tomatoes, chopped
• 3 tbsp extra virgin olive oil
• Juice of half lemon
• 3 tbsp chopped fresh mixed herbs
• 400g cooked chickpeas
• Himalayan salt and black pepper
Preparation
Fry the courgettes, pepper, chickpeas and tomatoes in a pan on medium heat with a tablespoon of coconut oil until starting to brown and season with black pepper.
Meanwhile, mix the lemon juice and olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl and pour over the dressing. Toss before serving.
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