summer salad that's actually keeping me full

Been doing a version of this for the past few weeks and it's properly earned its spot in the Sunday prep rotation. Basically it's chickpeas, roasted courgette, cherry tomatoes (raw, they go weird if you cook them and then fridge them), cucumber, red onion, and a load of fresh parsley. Dressing is just olive oil, lemon, a bit of cumin and salt. That's it. No tahini, no complicated stuff — I've tried fancier versions and honestly this one holds up better in the container anyway. The key thing I've worked out with salads for the week is that the chickpeas need to be properly dry before they go in. Pat them down, roast them a bit if you've got time, otherwise they just make everything soggy by Tuesday and you end up eating something that feels like it's been through a washing machine. Courgette gets roasted at about 200°C until it's got a bit of colour on it. Let it cool fully before it goes in the container — I've made that mistake enough times. Keeps fine until Thursday. Friday I wouldn't push it with the tomatoes but the rest is fine. I usually do four containers and have it as a side with whatever the main meal is for that day. Fits next to the rice bowl or the chilli no problem. ✅ Sorted for the week.