Warm chickpea salad

Warm chickpea salad

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(31 ratings)

Cook: 45 mins - 55 mins

Easy

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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Ingredients

  • 1 red onion, cut into wedges
    Onion

    Onion

    un-yun

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

  • 2 courgettes, thickly sliced
    Courgette

    Courgette

    corr-zjet

    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
    Tomato

    Tomato

    toe-mart-oh

    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
    Lemon

    Lemon

    le-mon

    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
    Parsley

    Parsley

    par-slee

    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

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.

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Comments, questions and tips

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entity
12th Nov, 2012
5.05
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
6th Nov, 2012
5.05
super easy, all natural ingredients, tasty. will definitely make again.
Bigspottedcat's picture
Bigspottedcat
26th May, 2012
5.05
I LOVE IT ! Quick Easy Cheap Healthy Low Fat - I did not know it was so easy to be healthy.
babsfazekas
18th Apr, 2012
4.05
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
17th Apr, 2012
4.05
Excellent, we used ordinary yellow onions and green peppers then added some aubergines. VERY filling and I expect healthy too.
anahitavak
26th Feb, 2012
5.05
The loveliest salad ever!
donnalovescheese
15th Feb, 2012
5.05
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
24th Sep, 2011
5.05
very tasty. I'll try with different vegs, too!
muddylaboue
16th Sep, 2011
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
22nd Aug, 2011
5.05
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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