Warm Chickpea Salad

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 red onion, cut into wedges
• 2 courgettes, thickly sliced
• 1 red onion, seeded and cut into large chunks
• 375 g ripe tomatoes, halved
• 5 tablespoons olive oil
• 1/2 lemon, juice of
• 3 tablespoons chopped fresh mixed herbs (such as chives, parsley and mint)
• 2 (400 g) cans chickpeas, drained
• 100 g feta cheese, cut into cubes

Recipe

• 1 preheat the oven to fan 200c/ conventional 220c/gas 7.
• 2 put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper.
• 3 drizzle with 2 tbsp of the olive oil and toss well.
• 4 roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
• 5 meanwhile, mix the lemon juice and remaining olive oil to make a dressing.
• 6 season with salt and pepper and stir in the herbs.
• 7 when the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing.
• 8 toss lightly before serving.
• 9 leftovers are delicious cold and served with pita bread.