Warm chickpea salad, ideal as a weekend lunch or weekday supper
Nutrition per serving
1 red onion, cut into wedges
2 courgettes, thickly sliced
1 red onion, seeded and cut into large chunks
375g ripe tomatoes, 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
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.