In Turkey, when chickpeas start coming into season, you will see people selling bunches of freshly picked chickpeas. This salad can be enjoyed for lunch or dinner, with soft cheese and good crusty bread.
80 ml (1⁄3 cup) olive oil
2 zucchini, cut into bite-sized pieces
1 red capsicum, diced
175 g (1 cup) cooked or tinned chickpeas
2 long green chillies, chopped
3 spring onions, thinly sliced, including the green tops
30 g (½ cup) dill, finely chopped
15 g (½ cup) flat-leaf (Italian) parsley, finely chopped
juice of 1 lemon
1. Heat the olive oil in a frying pan over a high heat. Fry the zucchini for 4–5 minutes, or until soft – if you can get the right high heat to turn your zucchini brown, you will get a deep, sweet flavour.
2. Add the capsicum, then stir and cook for a few minutes. Remove from the heat and allow to cool slightly.
3. In a bowl, mix the remaining ingredients together. Add the zucchini and capsicum and season with sea salt and freshly ground black pepper. Fold through and serve.
Recipe from Turkish Fire by Sevtap Yuce, available now from Hardie Grant.