Courgetti and Tahini Salad

courgetti and tahini salad

courgetti and tahini salad


1 large courgetti

1 carrot

1 tbsp fresh chives, chopped

45g sundried tomatoes, drained and rinsed

60g chickpeas

1 handful of rocket

1 tsp hot smoked paprika

Pinch of salt

1 tbsp tahini

1 tsp miso paste

½ lemon juice

1 tsp olive oil

A splash of water

½ tbsp cider vinegar

½ tsp cayenne pepper

Optional extra: 20g feta cheese


  • Preheat the oven to 180oc and line a baking tray
  • In a bowl mix the chickpeas with the paprika and salt until they are coated
  • Spread the chickpeas out on the tray and bake for 20-25 minutes until crunchy
  • While the chickpeas are cooking, spiralize the carrot and courgette and place them in a  bowl with the cider vinegar drizzled over
  • Whisk the tahini, olive oil, miso paste, cayenne together, adding a little bit of water until it reaches a thick but pourable texture
  • Pour the dressing over the carrot and courgette and stir together
  • Mix in the chives, rocket and chopped sundried tomatoes
  • Place the carrot and courgette mixture in a bowl and sprinkle over the baked chickpeas, crumble the feta over the top if using

This light, simple salad is so clean and fresh tasting. It makes the perfect light lunch! I love using sun dried tomatoes and baked chickpeas in this courgetti and tahini salad as they add a little extra texture. Try adding cooked chicken breast or tofu for a more hearty, protein-rich meal.

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