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Squash, zucchini and chickpea salad

Ingredients

4 tbsp olive oil
3 cloves garlic, finely chopped
8 yellow squash, quartered
4 zucchini, sliced into 3-4cm chunks
1 punnet cherry tomatoes, halved
1 handful parsley, finely chopped
2 x 400g cans chickpeas, drained
Newman’s Own Italian Dressing
1/2 cup breadcrumbs, toasted

Method

Heat the olive oil in a heavy-based pan over medium-high heat, add the garlic and cook for a few minutes then add the squash, zucchini and cherry tomatoes. Stir well then reduce heat, cover the pan with a lid and cook on a low simmer for about 20 minutes, stirring every now and then. Add the chickpeas and cook for a few more minutes to warm them through.

Remove from heat, stir through the parsley, Italian dressing and season to taste. Sprinkle with the breadcrumbs and serve. Serves 4-6.

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