Bart's Recipes
Preheat the oven to 180 degrees. Rinse the canned chickpeas in a colander and drain well. Slice the courgette into slices approximately half a centimeter thick.
Toss the drained chickpeas with the cumin. Spread them on a baking sheet and roast for ten minutes in the preheated oven. Meanwhile, heat a grill pan over high heat and grill the courgette slices on both sides until tender and showing clear grill marks.
Make a dressing by mixing the tahini with the lemon juice. Stir until smooth and add a splash of water if the dressing is too thick. Chop the pistachios into rough pieces, chop the fresh mint finely and crumble the feta.
Arrange the grilled courgette and warm roasted chickpeas together in a large bowl or serving dish. Distribute the feta and chopped pistachios over the vegetables. Drizzle the tahini dressing over top and finish the dish with the finely chopped fresh mint.
