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Shaved Courgette Salad with Chickpea Rice

Seasonal Recipe: Shaved Courgette Salad with Chickpea Rice

Summer is in the air, the BBQ is on and courgettes are in season. A delicious lighter recipe for you to try on a sunny summer evening! Head over to our Instagram for Jack’s top tips for this delicious seasonal star. Enjoy!

158 mins

4 people



1 green courgette
1 yellow courgette
2 tbsp hazelnuts
140g cherry tomatoes halved
A handful of fresh spinach
A handful of fresh dill (10g)
1/4 tsp of salt
A pinch of freshly cracked black pepper


1. Start by cooking the chickpea rice for 10 minutes in boiling water to slightly undercook and keep a bit of a crunch for your salad.
2. In the meantime, wash and shave both courgettes with a potato peeler or a mandolin. Place the shaved courgettes into a large bowl and cover them with water. Allow them to soak for 10-15 minutes to soften.
3. Place the hazelnuts onto a baking tray and toast them in the oven at 160c for 8-10 minutes, then carefully remove them and allow for them to cool down.
4. Let’s prepare the lemon/dill dressing! Place the lemon juice, vinegar, dill, olive oil, salt and pepper into a food processor and process for 30 seconds or until all ingredients for the lemon & dill vinaigrette are well combined.
5. Assemble your salad! Remove the courgettes from the soaking water and toss them in a bowl with cooked chickpea rice and spinach leaves. Cut your cherry tomatoes in half and add them to the bowl. Drizzle the salad with the lemon & dill vinaigrette and sprinkle with the fresh dill and toasted hazelnuts before serving




Which of our products do you need for this recipe?

Chickpea Protein Rice
Mr Organic product
Apple Cider Vinegar
Mr Organic product
Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Mr Organic logo TRANSPARENT

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