Enjoy on its own or as a side dish with grilled vegetables, meat or seafood.
2 sweet peppers
1 red chili
1 garlic clove
4 tbsp olive oil
400g chickpeas, tinned
150g feta cheese, cubed
2 tbsp chopped dill
1 tbsp chopped flat leaf parsley
Salt and pepper for seasoning
Cut the courgettes and pepper into long slices, season with olive oil, salt and pepper.
Cook the vegetables in a pre-heated non-stick grill pan or on a BBQ until tender, then remove from the heat.
Finely chop the red chili and place in a mixing bowl with the juice and zest of the lemon, garlic and olive oil.
Whisk together, then taste and season with a little salt and pepper.
When the peppers and courgettes are cool enough to handle, chop them into slices and add to the salad dressing.
Drain and wash the chickpeas before adding to the salad along with the feta cheese and chopped herbs.