Warm chickpea salad

Warm chickpea salad

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(28 ratings)

Cook: 45 mins - 55 mins


Serves 4
Warm chickpea salad, ideal as a weekend lunch or weekday supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal371
  • fat23g
  • saturates5g
  • carbs28g
  • sugars0g
  • fibre7g
  • protein15g
  • salt1.62g
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  • 1 red onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 courgette, thickly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red onion, seeded and cut into large chunks
  • 375g ripe tomato, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of half lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 x 400g cans chickpeas, drained
  • 100g feta cheese, cut into cubes


  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.

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Comments (32)

brian1941's picture

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

lauraj83's picture

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!!

jenniferbrickman's picture

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

fairynaomi's picture

lovely robust salad, very filling and moorish. great.

lalybaba's picture

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

aperjes81's picture

Yummmy for lunch!

amycrafter's picture

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.

alexandrawoolley's picture

Very nice, has inside warmed pitta breads.

coral21's picture

I love this salad and make it all the time.

molthedoll's picture

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

snowmoonelk's picture

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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