Warm chickpea salad

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• 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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• adonay

  19 February 2010

  adonay rated this recipe

  

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• lalybaba

  03 July 2010

  lalybaba rated and commented on this recipe

  

  Made this for lunch today. Was delicious, everyone came back for more, one of them practically licked the bowl!

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• naomi l

  04 July 2010

  naomi l rated and commented on this recipe

  

  lovely robust salad, very filling and moorish. great.

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• Jennifer

  28 July 2010

  Jennifer rated and commented on this recipe

  

  My husband absolutely loved this! With the leftovers I added bulgar to soak up the juice. It's also good with little Gem lettuce.

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• kalisha

  26 November 2010

  kalisha commented on this recipe

  ithis recipie sounds so delicious! i can't wait to try it, i hope it tastes nice but by looking at the comments i'm sure it will!!

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• lauraj83

  29 January 2011

  lauraj83 rated and commented on this recipe

  

  Liked this a lot, quick mid week meal, will be making again!!

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• Brian.A

  24 June 2011

  Brian.A commented on this recipe

  Red onion appears in this recipe twice. The second mention should refer to red pepper!

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• notthebestchef

  02 July 2011

  notthebestchef rated and commented on this recipe

  

  I didn't like it. I made it as an evening meal which was a bit silly, maybe i'll try it again as a summer lunch. Not a very helpful review really!

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• SpecialK

  16 July 2011

  SpecialK rated and commented on this recipe

  

  Real easy & great way of getting a veg fix! I cooked some broccoli to throw in with it & olives along with the feta & chickpeas. Have leftovers for tomorrow.

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• Chloe

  22 August 2011

  Chloe rated and commented on this recipe

  

  This is fantastic. It's the tastiest, most nutritious and colourful salad I've had in years, and very easy to put together. I didn't have any chives so I just used lots of parsley and mint, and it was beautiful. I made a big batch with the intention of having some cold over the following couple of days, but guess what happened...!

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• Muddy

  16 September 2011

  Muddy commented on this recipe

  My husband and I have made this over and over, and we love it, but we have it hot. We use tinned tomatoes for those times when we don't have any fresh ones on hand, and we also sometimes use roasted peppers from a jar. White onions or red onions, regular size or scallions, it's still delicious. I use herbes de Provence instead of parsley, emmenthal or Maasdam instead of feta, and no matter the variation, it's always finished up either the same night it's prepared or as a box lunch the next day. Good stuff! (And I've got some in the oven right now!)

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• baberlevel

  24 September 2011

  baberlevel rated and commented on this recipe

  

  very tasty. I'll try with different vegs, too!

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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 45 - 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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