WARM CHICKPEA SALAD

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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

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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