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Warm chickpea salad

Warm chickpea salad

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal371
fat23g
saturates5g
carbs28g
sugars0g
fibre7g
protein15g
salt1.62g
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Ingredients

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

Method

  • STEP 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.

  • STEP 2

    Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.

  • STEP 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

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A star rating of 4.8 out of 5.40 ratings
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