- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 371
- Fat Content: 23g
- Saturated Fat Content: 5g
- Carbohydrate Content: 28g
- Sugar Content: 0g
- Fiber Content: 7g
- Protein Content: 15g
- Sodium Content: 1.62g
Warm chickpea salad
Ingredients
- onion - 1 red onion, cut into wedges
- courgette - 2 courgettes, thickly sliced
- red-pepper - 1 red pepper, seeded and cut into large chunks
- tomato - 375g ripe tomato, halved
- olive-oil - 5 tbsp olive oil
- lemon - juice of half lemon
- parsley - 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
- chickpea - 2 x 400g cans chickpeas, drained
- feta-cheese - 100g feta cheese, cut into cubes
Instructions
- 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.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- 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.
Vegetarian salad recipe for 4 people, takes only 45 mins; recipe has onion, courgette, red pepper, tomato, olive oil, lemon, parsley, chickpea and feta cheese.
Add to Favourites
