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Crispy Chickpeas and Courgette with Herbed Yoghurt and Feta Cheese

Updated: May 7

When you’re in need of an easy, colourful, and fresh meal…make this vegetarian dish. Every bite is layered with delicious zesty flavours. Experiment with adding other vegetables in, this would also be great with Halloumi on top!


Serves 2

  • 200g feta cheese

  • Extra Virgin Olive Oil

  • 1 can chickpeas drained and patted dry

  • 3 cloves sliced garlic

  • 1/2 teaspoon smoked paprika

  • 1 pinch chilli flakes

  • 2 courgettes, thinly sliced

  • 2 tablespoons Zaatar (Thyme also works

  • zest and juice of 1 lemon

  • 2 tablespoons sesame seed

  • 200 g plain Greek yoghurt

  • Handful of mixed fresh herbs, such as dill, parsley, and or mint

  • 1 cup mixed grains - I used a mix with orzo, red rice, whole grain rice and farro but any grain will work here, as will orzo.


  1. Cook the grains according to package directions. Drain and toss with olive oil and a pinch of salt.

  2. Heat a medium sauce pan over medium heat. Add olive oil, chickpeas, 3 cloves of sliced garlic, paprika, chilli and a touch of salt. Cook, stirring occasionally, until the chickpeas start to crisp. Add the courgettes, Zaatar, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.

  3. In a small bowl, stir together the yoghurt, lemon juice, and a pinch of salt. Feel free to add herbs and even a minced garlic clove if you wish.

  4. To serve, spread some yoghurt on the bottom of your plate. Add the gains with the chickpeas and courgettes overtop. Place a piece of feta on top, and sprinkle with fresh herbs, perhaps a drizzle of olive oil and enjoy!


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