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Spiced Courgette, Cauliflower and Chickpea Salad

Spiced Courgette, Cauliflower and Chickpea Salad

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

If you can, make this Spiced Courgette, Cauliflower and Chickpea Salad a few hours in advance – it gets even tastier as the flavours mingle. This veggie dish can be adapted to use up whatever you have in the fridge – peppers, aubergines or cherry tomatoes would all work here. If you don’t have harissa paste, you could use your favourite curry paste such as tikka or masala. 
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  • 2 courgettes (approx. 500g), sliced
  • 1 cauliflower, cut into florets
  • 2 tins chickpeas, drained and rinsed
  • 3 whole garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • 1 lemon, zested, juice of ½, plus a squeeze
  • 200ml natural yoghurt
  • 25g fresh dill, roughly chopped
  • 30g fresh flat-leaf parsley, leaves picked
  • 30g fresh mint, leaves picked


Step 1

Preheat the oven to 240°C/220°C fan/gas 9. Place the courgettes, cauliflower, chickpeas and garlic into an oven tray or 2 large roasting tins – don’t overcrowd the vegetables. Drizzle with the olive oil, season and toss with 1tbsp of the harissa. Roast for 25-30 mins until slightly charred.

Step 2

Remove the roasted garlic cloves from the tray and set aside. Stir the remaining harissa through the veg, along with the lemon zest and juice; set aside to cool to room temperature.

Step 3

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork. Add the yoghurt, a squeeze of lemon and seasoning; stir well.

Step 4

Toss the herbs into the cooled veg, check the seasoning, then serve with the garlic yoghurt. Chill any leftovers; best eaten within 24 hrs.

Tips or serving suggestions

351cals, 3 veg portions, 13g fat (3g saturated), 19g protein, 34g carbs, 12g sugars, 13g fibre, 0.3g salt

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