WARM CHICKPEA SALAD

Warm Chickpea Salad image

Great flavours. Perfect to eat in the back garden with a glass of cool wine on a hot summer night. Serve with pita bread wedges.

Provided by Moor Driver

Categories Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

1 red onion, cut into wedges
2 zucchini, thickly sliced
1 red bell pepper, cut into large chunks
375 g tomatoes, halved
5 tablespoons olive oil
1/2 lemon, juice of
1 tablespoon of fresh mint, chopped
1 tablespoon fresh chives, chopped
3 tablespoons fresh parsley, chopped
800 g chickpeas, drained (canned)
100 g feta, cut into cubes

Steps:

Preheat the oven to 220°C.
Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.

Nutrition Facts : Calories 510.2, Fat 25.1, SaturatedFat 6.5, Cholesterol 22.3, Sodium 894.8, Carbohydrate 58, Fiber 12.2, Sugar 8.5, Protein 16.2

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