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Courgette, chickpea and pasta salad with feta, lemon and chilli recipe

Courgette, chickpea and pasta salad with feta, lemon and chilli recipe

8 ratings

Jamie says: "A deliciously filling summer salad that heroes storecupboard staples and seasonal veg. It’s easy to prep ahead and will sit happily in the fridge for a day or two" See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 575 calories / serving
  • Healthy
  • Vegetarian


  • 150g dried farfalle, or a similar-sized pasta shape
  • 2 courgettes
  • 1 tbsp olive oil, plus a little extra
  • bunch of spring onions
  • ½ fresh red chilli
  • 15g fresh mint or basil
  • 1 lemon
  • 400g tin chickpeas
  • 50g feta cheese

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 28%
  • Sugars

    9g 10%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 83.7g Protein 24g Fibre 7.9g


Jamie Oliver 155x255

  1. Cook the pasta in a large pan of salted water to pack instructions. Drain and leave to cool.

  2. Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little oil and chargrill for 1-2 mins each side until tender – you may need to do this in batches. (These will keep perfectly covered in the fridge overnight.)

  3. Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then put on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.

  4. Halve the lemon and squeeze over the juice along with 1 tbsp oil. Drain the chickpeas and scatter them over, along with the courgettes and pasta. Season to perfection and toss everything together.

  5. Crumble over the feta, sprinkle over the reserved herb leaves and serve.

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