Warm chickpea salad

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Good Food

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1. Preheat the oven to fan 200C/ conventional 220C/gas 7. 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.
2. Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
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.

Per serving

371 kcalories, protein 15g, carbohydrate 28g, fat 23 g, saturated fat 5g, fibre 7g, salt 1.62 g

Latest comments and suggestions

• snowmoonelk

  25 July 2008

  snowmoonelk commented on this recipe

  what I'd REALLY like to see is what they do on Recipezaar - you can click on the quantity to automatically change the amount of ingredients, so, in the case of a recipe here saying serves 8, instead of working it out in your head, you can click on amount, change it to, say 3 people and the ingredient quantities change! Fantastic! Please do that here!

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• molthedoll

  06 September 2008

  molthedoll commented on this recipe

  i think there is mistake with the ingredients list. it says: "1 red onion , cut into wedges 2 courgettes , thickly sliced 1 red onion , seeded and cut into large chunks" i think the first red onion listing is correct - judging by the picture, but the second one should be red pepper - als judging by the picture, as otherwise the red pepperthat is in the picture is not in the ingredients list

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• coral21

  02 October 2008

  coral21 rated and commented on this recipe

  

  I love this salad and make it all the time.

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• Alex

  15 December 2008

  Alex rated and commented on this recipe

  

  Very nice, has inside warmed pitta breads.

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• strawberry

  25 May 2009

  strawberry rated this recipe

  

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• Chantal

  28 July 2009

  Chantal rated this recipe

  

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• amycrafter

  16 September 2009

  amycrafter commented on this recipe

  This is a great recipe. Great for a light and healthy lunch. It's very versatile too and I often add different veg depending on what's in the fridge such as leeks and mushrooms. Great on pitta bread with some humous and olives.

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• Alexa

  30 September 2009

  Alexa rated and commented on this recipe

  

  Yummmy for lunch!

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Ingredients

• 1 red onion , cut into wedges
• 2 courgettes , thickly sliced
• 1 red onion , seeded and cut into large chunks
• 375g ripe tomatoes , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 55 mins

Vegetarian

Ingredients

• 1 red onion , cut into wedges
• 2 courgettes , thickly sliced
• 1 red onion , seeded and cut into large chunks
• 375g ripe tomatoes , 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

Per serving

371 kcalories, protein 15g, carbohydrate 28g, fat 23 g, saturated fat 5g, fibre 7g, salt 1.62 g

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