Yellow Courgettes, Green Beans + Oregano Salad

Liven up your plate with our zesty Yellow Courgette, Green Beans, and Oregano Salad. It's a right tasty mix that'll have your taste buds dancing – perfect for a light lunch or as a cracking side for your supper.

Serves 4

Forkin’ Easy


Roasted Za’atar Chickpeas
1 tin of Cooked Chickpeas (approx. 2 cups)
1 tbsp. Za’atar
Salt (to taste)
1.5 tbsp. Olive Oil

Prepare the Pickled Red Onion:
1 large red onion, thinly sliced
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tbsp. salt

Za’atar Chickpeas (above)
1 cup shredded White Cabbage
1/2 cup chopped Cavolo Nero
1 cup Yellow Courgette, sliced thinly
1/2 cup Cucumber, sliced thinly
1/2 cup Green Beans, steamed and cut in half
1/8 cup Shifka Hot Pepper, chopped
1/4 cup Pickled Red Onion (above)
8–10 leaves Mint
1/4 cup Parsley, chopped

Lemon, Oregano Olive Oil Dressing:
3/4 cup Olive Oil
1/4 cup Lemon Juice
1 tsp. Dijon Mustard
1 1/2 tsp. Salt
1 clove of Garlic
1 tbsp. Fresh Oregano

1 tbsp. Parsley, chopped
1 tsp. Sumac



  • Prepare the Za’atar Chickpeas:
    • Preheat your oven to 200°C (392°F).
    • In a large bowl, combine 375g chickpeas, 7.5g za’atar spice, 2.75g salt, and 23g olive oil.
    • Spread the chickpeas evenly on a baking sheet.
    • Roast in the preheated oven for 10 minutes, or until crispy.
    • Remove from the oven and let cool completely. Use chilled for the salad.
  • Prepare the Pickled Red Onion:
    • In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat
    • Place the thinly sliced red onions in a heatproof bowl or jar.
    • Pour the hot vinegar mixture over the onions, making sure they are fully submerged.
    • Let the onions sit at room temperature for at least 1 hour, or until they are cooled and pickled. Store in the refrigerator if not using immediately.
  • Prepare the Lemon, Oregano Olive Oil Dressing:
    • In a blender, combine 175g olive oil, 60g lemon juice, 5g mustard, 8.75g salt, 2.5g garlic, and 2.5g fresh oregano.
    • Blend until smooth and emulsified.
  • Assemble the Salad:
    • In a large mixing bowl, combine the prepared za’atar chickpeas, shredded white cabbage, chopped cavolo nero, sliced yellow courgette, sliced cucumber, steamed green beans, chopped shifka hot pepper, pickled red onion, picked mint, and chopped parsley.
    • Season with salt to taste.
    • Drizzle with the prepared lemon, oregano olive oil dressing and toss to combine.
  • Serve:
    • Garnish with additional chopped parsley and a sprinkle of sumac.
    • Serve immediately or refrigerate for up to one day to allow the flavors to meld.