Warm chickpea salad

Warm chickpea salad

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(24 ratings)

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Cooking time

Cook: 45 mins - 55 mins

Skill level

Easy

Servings

Serves 4

Warm chickpea salad, ideal as a weekend lunch or weekday supper

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
371
protein
15g
carbs
28g
fat
23g
saturates
5g
fibre
7g
sugar
0g
salt
1.62g

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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Method

  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.

Recipe from Good Food magazine, July 2003

Comments, questions and tips

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Comments

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fiona8888's picture

The recipe shows 2 red onions, it should read 1 red pepper.

MissGee's picture

There's a serious mistake in the list of ingredients. Instead of red pepper it says onion.

marieb1's picture
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Pleasantly surprised with this one ... I used a white onion, 1 courgette, 1 can of chickpeas, chives only and no tomatoes, to make a dish for 2. Wasn't expecting much but it was really tasty. The feta and dressing top it off nicely.

susiegoggin's picture

Tried this and thought it was just delicious. Realtively simple to make and a great hearty meal. I added salmon and used lime instead of lemon for the dressing.

susiegoggin's picture

Tried this and thought it was just delicious. Realtively simple to make and a great hearty meal. I added salmon and used lime instead of lemon for the dressing.

entity's picture
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Very godd and simple recipe. I threw in chunked yellow squash as supermarket had no zucchini (courgette). They worked well; soaked up a lot of the other flavours. I'll probably try leaving out the tomatoes next time as they went a tad too squishy and looked a bit messy in the dish.

saladaddict's picture
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super easy, all natural ingredients, tasty. will definitely make again.

Bigspottedcat's picture
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I LOVE IT ! Quick Easy Cheap Healthy Low Fat - I did not know it was so easy to be healthy.

babsfazekas's picture
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Made something very similar with what I had in the veggie box, substituting green pepper for red and using only one courgette. The roast veggies were lovely. Used only one can of chickpeas and that was plenty. Very nice and went well with the spinach pies we had. I had the brilliant idea of serving it neither hot nor cold, more of a room-temperature, but it wasn't as nice as I'd thought. Next time I'd serve it hot.

romoloc's picture
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Excellent, we used ordinary yellow onions and green peppers then added some aubergines. VERY filling and I expect healthy too.

anahitavak's picture
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The loveliest salad ever!

donnalovescheese's picture
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So so nice and really healthy. I roasted the veg in spray oil and then only used 2tbsp oil in the dressing to reduce the calorie content right down. This is going to be a new favourite

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

muddylaboue's picture

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!)

redroof's picture
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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...!

special_k's picture
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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.

notthebestchef's picture
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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!

brian1941's picture

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

lauraj83's picture
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Liked this a lot, quick mid week meal, will be making again!!

kalisha04's picture

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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