Zucchini, tomato and chickpea salad with turmeric dressing
20 minutes
Preparation time
15 minutes
Cooking time


Turmeric dressing

200 g homemade or store-bought hummus
30 g fresh turmeric, grated

2 garlic cloves, crushed

1 lemon, zested and juiced
½ red onion, finely chopped

1 tbsp sherry vinegar, or to taste

Salt flakes and pepper, to taste

Zucchini, tomato and chickpea salad

5 medium zucchini (200 g each), cut in half lengthways
60 ml (¼ cup) olive oil, or more if needed

2 tsp salt flakes

200 g (1 ½ cups) stale sourdough bread

15 ripe cherry tomatoes, halved
2 cloves garlic, crushed
1 x 400 g tin drained chickpeas

50 g (⅓ cup) green olives, pitted and roughly chopped
80 g (½ cup) almonds, roasted, roughly chopped
½ cup mint leaves, torn
½ cup flat leaf parsley, chopped


Turmeric dressing

  1. Combine the hummus, turmeric, garlic, lemon juice, zest, red onion and whisk vigorously. Season to taste with vinegar, salt and pepper.

Zucchini, tomato and chickpea salad

  1. Heat the griddle plate on medium-high heat, induction setting 7.
  2. Coat the zucchini with a little olive oil and salt.
  3. Once the plate is hot, place zucchini, flesh side down, for around 4 minutes. Rotate and cook until tender and charred.
  4. While the zucchini is cooking add half of the remaining oil to a frying pan over medium-high heat, induction setting 7, add the bread. Add the bread, cook until browned all over add more oil if needed. Break or cut the bread into smaller pieces once cooked.
  5. Once the zucchini is cooked, place onto a chopping board and roughly chop into smaller pieces.
  6. In a mixing bowl, place the tomatoes, grilled zucchini, chickpeas, fried sourdough, olives, almonds and herbs. Using your hands, toss together until evenly mixed.

To serve

  1. On a large platter, spread out the turmeric dressing and top with the zucchini, tomato and chickpea salad.



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    Thursday 08th September 2016

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