Warm chickpea salad, ideal as a weekend lunch or weekday supper
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
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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.
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Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
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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.