Dinner

Ribboned Courgette Salad with Chickpeas, Feta, and Seeds Recipe

Name: Ribboned Courgette Salad with Chickpeas, Feta, and Seeds Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 10g parsley, finely chopped (reserve some for garnish); 1 lemon, zested and juiced; 1 tbsp olive oil; ½ tbsp honey; Salt and black pepper, to taste; 2 courgettes; 400g can chickpeas, drained and rinsed; ½ x 198g can sweetcorn, drained; 80g feta cheese (vegetarian if needed); 2 tsp mixed seeds; 2 spring onions, finely chopped

ByBen Miller January 5, 2026January 5, 2026

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Introduction

This ribboned courgette salad is a fresh and vibrant dish perfect for warm days or as a light meal. Combining crisp courgette ribbons with creamy feta, sweetcorn, and a zesty lemon dressing, it’s both healthy and satisfying.

A white plate holds a fresh salad with several layers; the bottom layer is bright yellow corn kernels, mixed with pale beige chickpeas scattered throughout. On top of this base are thin, curly green zucchini ribbons that look soft and fresh, placed in loose folds. White creamy cheese chunks are sprinkled between the vegetables, adding contrast in color and texture. Small bits of green herbs are spread all over the salad, along with a few scattered pumpkin seeds for extra detail. A silver fork rests on the left side of the plate, and everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10g parsley, finely chopped
1 lemon, zested and juiced
1 tbsp olive oil
½ tbsp honey
2 courgettes
400g can chickpeas, drained and rinsed
½ x 198g can sweetcorn, drained
80g feta (check it’s vegetarian, if needed)
2 tsp mixed seeds
2 spring onions, finely chopped

Instructions

Step 1: In a bowl, whisk together most of the parsley, lemon zest and juice, olive oil, honey, and seasoning to taste.
Step 2: Use a vegetable peeler to peel the courgettes into ribbons, discarding the seedy center. Place the ribbons in a large bowl with the drained chickpeas and sweetcorn.
Step 3: Pour the dressing over the courgette mixture, toss to combine, and leave to marinate for 5 minutes.
Step 4: Crumble the feta over the salad and gently toss once more. Season with freshly ground black pepper.
Step 5: Divide the salad between four plates. Sprinkle the remaining parsley, mixed seeds, and chopped spring onions over the top before serving.

Tips & Variations

For extra crunch, toast the mixed seeds lightly before sprinkling them on the salad.
Swap feta for goat cheese or halloumi if you prefer a different texture or flavor.
Add a handful of cherry tomatoes or avocado slices for more color and taste variety.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if stored, toss gently before serving. The courgette ribbons may release some moisture when stored, so drain excess liquid if needed.

How to Serve

The dish is a fresh salad served on a white plate with a slight shine and natural edge. The base layer consists of pale yellow corn kernels scattered across the plate. On top of the corn, there are round, light beige chickpeas evenly spread. Over the chickpeas, thin, wide ribbons of green zucchini curl gently, adding an airy and fresh texture. White chunks of soft cheese are scattered throughout, adding creamy contrast. Small green leaves of chopped parsley are sprinkled evenly across all the layers with a few pumpkin seeds adding texture. A silver fork rests on the plate, knife side up, near the edge on the left side. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the salad and dressing separately a few hours ahead. Combine them just before serving to keep the courgette ribbons fresh and crisp.

Is this salad suitable for vegans?

The recipe includes feta cheese, which is not vegan. You can substitute with a plant-based cheese or omit it altogether to make a vegan-friendly version.