Warm chickpea salad

Name: Warm chickpea salad
Cook time: 55 min
Total time: 55 min
Ingredients: 1 red onion , cut into wedges; 2 courgettes , thickly sliced; 1 red pepper , seeded and cut into large chunks; 375g ripe tomato , halved; 5 tbsp olive oil; juice of half lemon; 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley; 2 x 400g cans chickpeas , drained; 100g feta cheese , cut into cubes

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Cook Time: 55 minutes

Total: 55 minutes

Servings: 4

Author : Good Food team

chickpea chickpeas courgette

Ingredients

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1 red onion, cut into wedges2 courgettes, thickly sliced1 red pepper, seeded and cut into large chunks375 grams ripe tomato, halved5 tbsp olive oiljuice of half lemon3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley2 x 400 grams cans chickpeas, drained100 grams feta cheese, cut into cubes

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Instructions

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Step 1

Preheat the oven to fan 200C/ conventional 220C/gas Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.

Step 2

Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.

Step 3

When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.