Make a dressing by mixing the olive oil, lemon juice, garlic, salt and pepper to taste and set aside for at least an hour. The longer it stands, the better it gets.
Slice the courgettes lengthwise in 3mm thick slices. (I leave the tops on as I love the little flower shape that forms when you slice them.) Brush the courgettes with olive oil on both sides. Place them on the braai and turn once the side facing down has nice sear marks. Once your courgettes are done on both sides and soft, they’re ready to come off. Place them in a bowl and add the chick peas and dressing. Let it stand for at least half an hour. Add the rest of the ingredients just before serving. I love serving this with some giant green olives (the Woolies one is deevine), a bowl of baby tomatoes still on the vine (for the pretty), some dill tzatziki (click here) and pita breads that I paint lightly with olive oil and briefly toast on the braai.
Note: If you do not want to do this dish on the braai, a griddle pan works just as well.