Name: Warm chickpea salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: British
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

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Warm chickpea salad

Warm chickpea salad

Good Food team

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Serves 4

Easy

Cook: 45 mins - 55 mins

A star rating of 4.7 out of 5.50 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal371
fat23g
saturates5g
carbs28g
sugars0g
fibre7g
protein15g
salt1.62g

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 4.7 out of 5.50 ratings

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