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Prepare the courgettes by removing the stalks and quartering them lengthwise. Brush with olive oil
and season with salt and pepper and set aside.
Heat olive oil in a saucepan over medium heat. Add the sliced onion and sauté for about two
minutes. Add the chopped garlic and sauté for another minute. Add the smoked paprika and
drained chickpeas and quickly stir in.
Remove from the heat and stir in the lemon juice, dried mint and crushed Marcona almonds.
Once cooled, crumble feta in large chunks and stir in. The mixture can happily sit at room
temperature for a couple of hours. If prepared further in advance put in a bowl, cover and keep
in the fridge. (Keeps in the fridge for up to two days).
For the courgettes, heat a BBQ or a griddle pan and once hot cook the courgettes in batches for
a few minutes per side. The courgettes should be al dente, with chargrill marks.
Cut the courgette pieces in half. Arrange the chickpea salad on plates. Topping with the rocket
and courgette pieces.
TOP TIP. Add a teaspoon of bicarb to the cooking water with the chickpeas. This will make them
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